WO2018181749A1 - Batter for fried food - Google Patents
Batter for fried food Download PDFInfo
- Publication number
- WO2018181749A1 WO2018181749A1 PCT/JP2018/013327 JP2018013327W WO2018181749A1 WO 2018181749 A1 WO2018181749 A1 WO 2018181749A1 JP 2018013327 W JP2018013327 W JP 2018013327W WO 2018181749 A1 WO2018181749 A1 WO 2018181749A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flour
- batter
- oil
- food
- mass ratio
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
Definitions
- the present invention relates to a clothing material used for an oil-boiled food, and more particularly to a batter suitably used for manufacturing an oil-boiled food suitable for microwave cooking.
- Patent Documents 1 to 5 It is an eternal problem to achieve a high level of texture and appearance in fried products.
- various clothing materials and batters have been developed (for example, Patent Documents 1 to 5).
- an object of the present invention is to provide a batter that can achieve both the texture and the appearance of a preferred garment in an oil-boiled food cooked with microwaves (microwave oven), a method for producing the batter, and the batter.
- An object of the present invention is to provide an oily food product to be obtained and a method for producing the oily food product.
- An oily food batter comprising at least one saccharide selected from cereal flour, oligosaccharides of 3 to 9 sugars and dextrin having a saccharification rate of less than 10, a solid fat, a thickener and egg white
- the mass ratio of solid fat to flour in the batter is 0.55 to 3.80
- the mass ratio of water to flour is 0.85 to 1.90.
- the cereal flour is at least one cereal flour selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soybean flour, oat flour and barley flour.
- the batter for oily food according to any one of the above. (9) The batter for oily food according to any one of (1) to (8), wherein the thickener is at least one substance selected from the group consisting of methylcellulose, carboxymethylcellulose, curdlan and welan gum. .
- a method for producing a batter for oily food comprising a step of mixing flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites, with respect to the flour in the batter
- a method for producing oily food (A) a step of treating a middle seed of the desired oily food with the batter for oily food according to any one of (1) to (9) to obtain a processed food for oily food; A method comprising the step of oiling a processed food for oil. (13) The method according to (12), further comprising a step of dusting the processed food for oily liquor after the step (a) and before the step (b). (14) The method according to (12) or (13), further comprising a refrigeration step performed after the oil brewing step. (15) An oily food comprising an intermediate seed and a batter layer after heating derived from the batter for oily food described in any one of (1) to (9) located outside the intermediate seed. (16) The oily food according to (15), which is frozen.
- the batter of the present invention By using the batter of the present invention, not only in a freshly fried state, but also in a state that has undergone frozen storage or refrigerated storage, such as a light texture of fried clothing of oily foods and a sense of unity with a middle species (thin clothing feeling), etc. Both the texture and the appearance of the clothes can be improved.
- the moisture transfer from the middle seed to the fried clothes is reduced, and even when cooked by microwave (microwave oven), it is very good like freshly fried A good texture and appearance can be achieved.
- the batter of the present invention contains flour, trisaccharide to sugar sugar, solid fat and oil, thickener and egg white, and the mass ratio of solid fat and flour and the mass ratio of water and flour are in a specific range. is there.
- materials containing cereal flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites are put in a mixing container in predetermined amounts and mixed until they become batter-like. Can be manufactured.
- the mass ratio of solid fat to flour is 0.55 to 3.80, preferably 0.60 to 3.40, and 1.20 to 2.70. It is more preferable that
- the mass ratio of moisture to flour is 0.85 to 1.90, preferably 0.85 to 1.70, and preferably 1.00 to 1.50. It is more preferable that
- the amount of water it is necessary to consider not only the amount of water introduced but also the amount of water contained in other materials. Therefore, when a material containing a significant amount of water is blended, it is desirable to adjust the mass ratio of moisture to flour after taking into account the mass of water contained in the material.
- the flour used in the present invention is not particularly limited, and examples thereof include not only powders obtained by grinding grains such as wheat, barley, oats, corn, rice, potato, tapioca and soybean, but also these Examples include cereal starches, and starches such as ether-crosslinked starch, pregelatinized starch, and acetylated cross-linked starch obtained by subjecting these starches to physical or chemical processing.
- powder obtained by grinding grains such as wheat, barley, oats, corn, rice, potato, tapioca and soybeans is used.
- flour may be used independently and may be used in combination of 2 or more type.
- the content of the flour in the batter of the present invention is not particularly limited, it is preferably 14% by mass or more with respect to the mass of the batter, for example, considering the mass ratio of moisture to the flour described above.
- the mass is more preferably from 40% by mass to 40% by mass, further preferably from 14% by mass to 35% by mass, and further preferably from 17% by mass to 25% by mass.
- the carbohydrate used in the present invention is preferably not a sugar alcohol.
- the saccharide used in the present invention is particularly preferably an oligosaccharide (such as maltotetraose) or dextrin from the viewpoint of food compatibility and production cost.
- the oligosaccharide used in the present invention may be trisaccharide to 9 sugar, preferably trisaccharide or tetrasaccharide.
- the saccharification rate (DE value: Dextroseextequivalent) of the dextrin used in the present invention may be less than 10, preferably 3 to 9, and more preferably 7 to 9.
- the carbohydrates may be used alone or in combination of two or more.
- maltotetraose is used alone as a carbohydrate.
- the content of sugars of 3 to 9 sugars is not particularly limited, and can be appropriately determined according to the type of the desired oily food.
- the content of sugars of 3 to 9 sugars in the batter of the present invention is suitably 10% by mass to 30% by mass and 15% by mass to 25% by mass with respect to the mass of the batter. It is preferably 18% by mass to 23% by mass.
- any edible fat that is solid at room temperature may be used, for example, any of vegetable fats, animal fats, and processed fats and oils thereof. Also good.
- solid oil and fat used for this invention may solidify the fat and oil of a molten state.
- the melting point of the solid fat used in the present invention is not particularly limited, but is preferably 30 ° C. or higher, more preferably 32 ° C. to 42 ° C. Examples of such fats and oils include butter, margarine, shortening, beef tallow and lard.
- solid fats and oils may be used independently and may be used in combination of 2 or more type. According to a preferred embodiment of the present invention, shortening is used alone as the solid fat.
- the solid fat content in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired oily food.
- the content of the solid fat in the batter of the present invention is suitably 20 to 60% by mass, preferably 25 to 45% by mass, and 27 to 42% by mass with respect to the mass of the batter. More preferably.
- the thickener used in the present invention may be any thickener for food, such as pectin, tamarind gum, carrageenan, propylene glycol, methylcellulose, carboxymethylcellulose, curdlan and welan gum. Is mentioned.
- the thickeners used in the present invention are methylcellulose, carboxymethylcellulose, curdlan and welan gum.
- a thickener may be used independently and may be used in combination of 2 or more type.
- methylcellulose is used alone.
- the content of the thickener in the batter of the present invention is not particularly limited and can be appropriately determined according to the type of the desired oily food.
- the content of the thickener in the batter of the present invention is suitably 0.05 to 3% by mass, preferably 0.1 to 2% by mass, based on the mass of the batter, More preferably, the content is 4 to 1% by mass.
- egg white of chicken egg is typically used.
- the egg white used in the present invention only needs to contain egg white, may be egg white obtained by removing egg yolk from whole egg, or whole egg.
- egg white used in the present invention it is also possible to use dry powdered egg white and whole egg.
- the egg white content in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired oily food.
- the egg white content in the batter of the present invention is suitably 8 to 32% by mass, preferably 10 to 28% by mass, and preferably 12 to 25% by mass with respect to the mass of the batter. It is more preferable.
- whole eggs it is desirable to prepare the whole egg content so that the egg white content falls within the above range.
- the batter of the present invention may contain other components in addition to the above essential components in order not to impair the effects of the present invention and to exhibit other effects.
- Other ingredients include, for example, seasonings such as salt, sugar and amino acids, pigments such as ⁇ -carotene, flavorings, acidulants, emulsifiers, pH adjusters, sugars, dietary fiber, animal or vegetable protein materials, etc. Can be mentioned.
- the blending ratio of the other components can be appropriately determined according to the type of the component, but the total blending ratio of the other components is preferably 20% by mass or less.
- the mass ratio of solid fats and oils to flour solid
- the “processed food for oil” includes a middle type of the target oil type food and the batter layer of the present invention located outside the middle type.
- processed food for oil refers to food that has been processed for oil and has not yet been processed.
- the processed food for oil can be produced by a method including a batter treatment process in which a middle kind of the desired oil food is treated with the batter of the present invention.
- a batter treatment process in which a middle kind of the desired oil food is treated with the batter of the present invention.
- the “processed food for oil can” can be produced by attaching the batter of the present invention to the middle seed of the oil canned food, and further attaching the clothing material.
- processed food for oil frying for example, fried chicken such as fried chicken before oil frying, croquettes, mentaka cuts, obtained by attaching the batter of the present invention and the clothing material to the middle seed, Examples include fried foods such as tonkatsu, fried shrimp, and fried seafood; tempura prior to oil treatment, which directly forms a clothing layer with the batter of the present invention.
- flour As the clothing material, flour (dusting) is typically used, but clothing materials other than flour can also be used.
- wheat flour substitutes, for example, bread crumbs, crackers, corn flakes, puffed products mainly made of cereals, koji, Takano tofu, okara, etc. are known, and these can be used as they are or as appropriate. It can be used after being pulled down or crushed in various sizes.
- fried chicken before cooking when producing fried chicken before cooking as a processed food for oil, attach the flour to the surface of the medium seed obtained by soaking the seasoning liquid in the cut chicken and then the batter of the present invention.
- Fried chicken before frying can be obtained by attaching uniformly and further applying flour (wheat flour).
- shrimp fried, tonkatsu, fried seafood, etc., before oiling are manufactured by replacing medium seeds with raw materials such as shrimp, pork, and seafood, and replacing flour (flour) with bread crumbs. can do.
- Oil processed foods may be processed into oiled foods immediately after production to obtain oiled foods, or may be frozen or refrigerated and then processed into oiled foods to obtain oiled foods.
- the method of freezing or refrigeration is not particularly limited, and can be performed by a conventional method.
- the processed food for oil frying is frozen according to freezing methods such as air blast type freezing method, semi-air blast type freezing method, contact type freezing method, etc.
- freezing methods such as air blast type freezing method, semi-air blast type freezing method, contact type freezing method, etc.
- a method of storing at ⁇ 18 ° C. or lower can be used.
- quick freezing at around ⁇ 35 ° C. is desirable.
- the oil-boiled food of the present invention means a food obtained by boiling the processed oil-boiled food.
- the oil-boiled food of the present invention comprises a middle species and a batter layer after heating derived from the batter for oil-boiled food of the present invention located outside the middle species.
- Such an oily food can be produced by oiling the processed oily food.
- the oily food produced in this way may be served on the table immediately after production; it is stored frozen or refrigerated and then subjected to secondary cooking such as microwave (microwave) cooking. It may be served; it may be served at the table after being stored at room temperature.
- the method for freezing or refrigeration of the oily food of the present invention is the same as that described above for the processed food for oily of the present invention.
- the oil-boiled food of the present invention can achieve both a good texture (crispness, a sense of unity between clothes and medium species) and a good appearance even after secondary cooking by microwaves (microwave oven). It is advantageous.
- Example 1 Examination of batter composition (1) The composition of the batter that brings about a good texture and appearance of the clothing was examined in terms of the types and blending amounts of the raw materials. (1) Manufacture of batter sample Materials are charged according to the recipe shown in Table 1 below, and the material is determined using a hand mixer (Matsushita Electric Industrial Co., Ltd. (currently Panasonic Corporation), model number: MK-H4). A batter sample was produced by mixing for about 3 minutes until uniform.
- Each of the flours shown in Table 1 below was attached to the seasoned chicken thighs obtained in 6 one by one (100 grams of chicken thigh meat (net weight of chicken thigh before seasoning) 3 grams of flour. ). Heat the seasoned chicken thighs obtained in 8.7 with oil heated to 150-180 ° C for 3-6 minutes, so that the temperature (core temperature) of the chicken thigh is 80 ° C or higher. And fried chicken. The fried chicken obtained in 9.8 was allowed to cool for about 5 to 10 minutes, and then quickly frozen in a freezer at about -35 ° C. The frozen fried chicken obtained in 10.9 was stored in a freezer at about ⁇ 10 ° C. for about 10 days.
- the clothing has a good texture (feeling of clothing, a sense of unity between clothing and medium type) and appearance. It was confirmed that In addition, the samples of the test sections 2 and 3 had good evaluation results on the appearance, but the batter was loose and watery, so the binding between the batter and the medium type was poor.
- the samples of the test sections 2 and 3 were evaluated as “x” because the taste and texture of the clothes were not appropriate.
- the sample in the test section 5 was also acceptable, the overall evaluation was evaluated as x because the clothes had sweetness and were not suitable as the taste of the fried clothes.
- the samples in Test Zones 7 and 34 were also acceptable, but the sample in Test Zone 7 was stiff in clothing, and the sample in Test Zone 34 had oil floating on the clothing surface. Since the food texture was not suitable, the overall evaluation was x.
- the sample in the test section 9 also had good evaluation results in terms of texture and appearance, but the overall texture was evaluated as “x” because the texture of the clothes was not good and the texture of the fried food was not appropriate.
- Example 2 Examination of batter composition (2) The composition of the batter that brings about a good texture and appearance of the garment was further examined from the viewpoint of the amount of raw materials.
- (1) Production of Fried Chicken Sample A batter sample was produced by the method described in (1) of Example 1 according to the formulation shown in Table 3 below. Using each batter sample, produce frozen chicken fried by the method described in (2) of Example 1, and cook each frozen chicken fried by the method of (3) of Example 1 for sensory evaluation. A chicken fried sample was obtained.
- the mass ratio of fats and flours is 0.55 to 3
- the mass ratio of moisture to flour is 0.85 to 1.90
- the flour content relative to the batter is 14% by mass or more.
- the evaluation result was good.
- the mass ratio of fat / fat to flour exceeds 3.80, the garment is too soft, and if it is less than 0.85, the garment is hard and difficult to bite. There wasn't.
- the mass ratio of moisture to flour exceeds 1.90, the clothing is hard and difficult to bite, and if it is less than 0.85, so-called “striking” occurs in the clothing, both of which are the texture of the clothing. Was not as good.
- the content of flour with respect to the batter is less than 14% by mass, the batter and the middle seed are separated or the function of coating the middle seed is weakened, and the oil or seasoning liquid contained in the middle seed is applied to the clothing surface. The clothes ooze out and the appearance of the garment was damaged.
- Example 3 Comparison between the batter of the present invention and the batter of the prior art The batter of the present invention was compared with the batter of the prior art.
- (1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used. On the other hand, according to the recipe shown in Table 5 below, a batter sample of the prior art was produced by the method described in Example 1 (1).
- the batter samples in Test Groups 19 and 20 correspond to the batter samples in “Test Example 1” and “Test Example 2” of Japanese Patent Application Laid-Open No. 2004-154099, respectively.
- the batter samples in the test sections 19 and 20 were “loose” liquid, the seasoned chicken was not sufficiently attached to the meat.
- batter samples were produced in which the moisture content was reduced and the flour amount was increased based on the batter samples in the test sections 19 and 20, respectively.
- the batter sample in the test section 21 corresponds to “improved batter” in Table 1 of JP-A-59-6847.
- the batter sample in the test group 25 was prepared by adjusting the water content of the batter sample in the test group 21 in the same manner as the batter sample in the test group 23. This corresponds to the adjustment of the water content of the batter in “Example 1” of Japanese Patent Publication.
- Example 2 Using each batter sample, produce frozen chicken fried by the method described in (2) of Example 1, and cook each frozen chicken fried by the method of (3) of Example 1 for sensory evaluation. A chicken fried sample was obtained.
- the batter of the present invention has a good texture and appearance even when cooked with microwaves (microwave oven), as compared with the batter of the prior art. It was confirmed that
- Example 4 Examination of combination of batter and dusting powder The combination of the batter and dusting powder of the present invention was examined.
- (1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used. As shown in Table 7 below, flour and batter were combined to produce frozen chicken fried by the method described in Example 1 (2), and each frozen chicken fried was treated according to Example 1 (3). The chicken fried sample of sensory evaluation was obtained by cooking by the method. Note that the batter samples in the test groups 1 and 13 correspond to the batter samples in the test groups 1 and 13 in Table 1.
- the test plot 13 in which the batter sample of the present invention and dusting powder B (general dusting powder) were combined had whole eggs and dusting powder B (general Compared with the test section 14 combined with the dusting powder), it was confirmed that the garment has both good texture and appearance even when cooked by microwaves (microwave oven). Furthermore, the batter sample of the present invention is not only compatible with the good texture and appearance after microwave (microwave oven) cooking in the test section 1 combined with the flour A, but also the flour B (general dust) In the test section 13 combined with ()), it was confirmed that both good texture and appearance after microwave (microwave) cooking were achieved.
- Example 5 Confirmation of clothing texture and appearance when the batter of the present invention is used for anything other than deep-fried chicken (1) When the batter of the present invention was used for chicken cutlet, the texture and appearance of the clothes were confirmed.
- (1) Manufacture of chicken cutlet sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
- a frozen chicken cutlet was produced by the method described in (2) of Example 1 except that bread crumbs (Flyster Co., Ltd., Fly Star Bread Flour Seven) were used instead of the flour. Cooked by the method (3) to obtain a chicken cutlet sample for sensory evaluation.
- the batter of the present invention can achieve both good texture and appearance even when fried with bread crumbs when cooked with microwaves (microwave oven).
- Example 6 Confirmation of the texture and appearance of clothing when the batter of the present invention is used for purposes other than deep-fried chicken (2)
- the batter of the present invention was used for salmon fry, the texture and appearance of the clothes were confirmed.
- (1) Manufacture of salmon fly sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
- a frozen salmon fry was produced by the method described in Example 1 (2) except that salmon fillet was used as a medium seed instead of chicken thigh and no seasoning by massage was performed.
- the salmon fried sample of sensory evaluation was obtained by cooking by the method of (3).
- the batter of the present invention can achieve both a good texture and appearance when cooked in a microwave (microwave oven), even in deep-fried foods other than chicken thighs. It was done.
Abstract
[Problem] To provide a batter that is capable of simultaneously achieving favorable texture and appearance in an oil-cooked food product cooked using microwaves (microwave oven). [Solution] Provided is a batter, for an oil-cooked food product, which comprises: at least one carbohydrate selected from among cereal flour, oligosaccharides having 3-9 monosaccharides, and dextrins having a saccharification rate of less than 10; solid oil and fat; a thickening agent; and egg white, wherein the mass ratio (solid oil and fat/cereal flour) of the solid oil and fat with respect to the cereal flour in the batter is 0.55-3.80, and the mass ratio (moisture/cereal flour) of moisture with respect to the cereal flour is 0.85-1.90.
Description
本特許出願は、先に出願された日本国における特許出願である特願２０１７－０６８８０８号（出願日：２０１７年３月３０日）に基づく優先権の主張を伴うものである。この先の特許出願における全開示内容は、引用することにより本明細書の一部とされる。
This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2017-068808 (filing date: March 30, 2017), which is a previously filed Japanese patent application. The entire disclosure of this earlier patent application is hereby incorporated by reference.
技術分野
本発明は、油ちょう食品に用いられる衣材に関し、より詳細にはマイクロ波調理に適した油ちょう食品の製造に好適に用いられるバッターに関する。 TECHNICAL FIELD The present invention relates to a clothing material used for an oil-boiled food, and more particularly to a batter suitably used for manufacturing an oil-boiled food suitable for microwave cooking.
本発明は、油ちょう食品に用いられる衣材に関し、より詳細にはマイクロ波調理に適した油ちょう食品の製造に好適に用いられるバッターに関する。 TECHNICAL FIELD The present invention relates to a clothing material used for an oil-boiled food, and more particularly to a batter suitably used for manufacturing an oil-boiled food suitable for microwave cooking.
背景技術
揚げ物商品において食感と外観を高い次元で両立させることは永遠の課題である。この課題を解決するため、様々な衣材やバッターが開発されている（例えば、特許文献１～５）。 BACKGROUND ART It is an eternal problem to achieve a high level of texture and appearance in fried products. In order to solve this problem, various clothing materials and batters have been developed (for example, Patent Documents 1 to 5).
揚げ物商品において食感と外観を高い次元で両立させることは永遠の課題である。この課題を解決するため、様々な衣材やバッターが開発されている（例えば、特許文献１～５）。 BACKGROUND ART It is an eternal problem to achieve a high level of texture and appearance in fried products. In order to solve this problem, various clothing materials and batters have been developed (for example, Patent Documents 1 to 5).
しかし、従来の衣材およびバッターでは、マイクロ波（電子レンジ）で加熱調理した揚げ物は、衣が水っぽくなったり、へたったり、また、衣から油が染み出てベタベタしたりする等、揚げたての揚げ物と比較して良好な食感および外観が両立されているとは言えなかった。また、従来の衣材およびバッターでは、揚げ物の中種（具材）が水分を含む場合、中種から衣への水分移行を防ぐために衣が厚くなりがちで、家庭で手作りしたような薄い衣の揚げ物を作ることは難しかった。
However, with traditional clothing materials and batters, fried foods cooked with microwaves (microwave ovens) are freshly fried, such as the clothing becoming watery or dripping, and the oil oozing out from the clothing. It could not be said that both good texture and appearance were achieved in comparison with fried food. In addition, in conventional clothing and batters, when the medium seed (ingredient) of the deep-fried food contains moisture, the clothing tends to be thick to prevent moisture transfer from the middle seed to the clothing. It was difficult to make fried food.
本発明者らは、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を含むバッターにおいて、穀粉に対する固形油脂の質量比（固形油脂／穀粉）および穀粉に対する水分の質量比（水分／穀粉）を特定の範囲に調整することにより、そのバッターを用いて得られる油ちょう食品をマイクロ波（電子レンジ）で加熱調理した場合に、好ましい食感（歯応え、衣と中種の一体感）と好ましい外観を両立できることを見出した。本発明はこの知見に基づくものである。
In the batter containing cereal flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg white, the mass ratio of solid fats to fats (solid fat / flour) and the weight ratio of moisture to flour By adjusting the (moisture / flour) to a specific range, when the oil-boiled food obtained using the batter is cooked with microwaves (microwave oven), a favorable texture (crispy texture, clothing and medium type It has been found that a sense of unity) and a favorable appearance can be achieved at the same time. The present invention is based on this finding.
従って、本発明の目的は、マイクロ波（電子レンジ）で加熱調理した油ちょう食品において好ましい衣の食感と外観を両立することができるバッターおよび該バッターの製造方法、ならびに、該バッターを用いて得られる油ちょう食品および該油ちょう食品の製造方法を提供することにある。
Accordingly, an object of the present invention is to provide a batter that can achieve both the texture and the appearance of a preferred garment in an oil-boiled food cooked with microwaves (microwave oven), a method for producing the batter, and the batter. An object of the present invention is to provide an oily food product to be obtained and a method for producing the oily food product.
そして、本発明は、以下の発明を包含する。
（１）穀粉、３糖～９糖のオリゴ糖および糖化率１０未満のデキストリンから選択される少なくとも一つの糖質、固形油脂、増粘剤および卵白を含んでなる油ちょう食品用バッターであって、該バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．５５～３．８０であり、かつ、穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．９０である、油ちょう食品用バッター。
（２）前記糖質が、３糖または４糖のオリゴ糖、および糖化率７～９のデキストリンから選択される少なくとも一つのものである、（１）に記載の油ちょう食品用バッター。
（３）前記バッターにおける穀粉の含有割合が１４質量％以上である、（１）または（２）に記載の油ちょう食品用バッター。
（４）前記バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．６０～３．４０である、（１）～（３）のいずれかに記載の油ちょう食品用バッター。
（５）前記バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が１．２０～２．７０である、（１）～（４）のいずれかに記載の油ちょう食品用バッター。
（６）前記バッター中の穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．７０である、（１）～（５）のいずれかに記載の油ちょう食品用バッター。
（７）前記バッター中の穀粉に対する水分の質量比（水分／穀粉）が１．００～１．５０である、（１）～（６）のいずれかに記載の油ちょう食品用バッター。
（８）前記穀粉が、小麦粉、コーン粉、米粉、馬鈴薯粉、タピオカ粉、大豆粉、オーツ粉および大麦粉からなる群から選択される少なくとも１つの穀粉である、（１）～（７）のいずれかに記載の油ちょう食品用バッター。
（９）前記増粘剤が、メチルセルロース、カルボキシメチルセルロース、カードランおよびウェランガムからなる群から選択される少なくとも１つの物質である、（１）～（８）のいずれかに記載の油ちょう食品用バッター。
（１０）油ちょう食品用バッターを製造する方法であって、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を混合する工程を含んでなり、該バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．５５～３．８０に、かつ、穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．９０に調整される、方法。
（１１）前記バッターにおける穀粉の含有割合が１４質量％以上に調整される、（１０）に記載の方法。
（１２）油ちょう食品を製造する方法であって、
（ａ）目的とする油ちょう食品の中種を、（１）～（９）のいずれかに記載の油ちょう食品用バッターで処理して油ちょう用加工食品を得る工程、および
（ｂ）該油ちょう用加工食品を油ちょうする工程
を含んでなる、方法。
（１３）工程（ａ）よりも後、かつ、工程（ｂ）よりも前に、前記油ちょう用加工食品に打ち粉を付ける工程をさらに含んでなる、（１２）に記載の方法。
（１４）油ちょう工程よりも後に行われる冷凍工程をさらに含んでなる、（１２）または（１３）に記載の方法。
（１５）
中種と、該中種の外側に位置する（１）～（９）のいずれかに記載の油ちょう食品用バッターに由来する加熱後バッター層とを含んでなる、油ちょう食品。
（１６）冷凍されている、（１５）に記載の油ちょう食品。 And this invention includes the following invention.
(1) An oily food batter comprising at least one saccharide selected from cereal flour, oligosaccharides of 3 to 9 sugars and dextrin having a saccharification rate of less than 10, a solid fat, a thickener and egg white The mass ratio of solid fat to flour in the batter (solid fat / flour) is 0.55 to 3.80, and the mass ratio of water to flour (water / flour) is 0.85 to 1.90. Is a batter for oily food.
(2) The batter for oily food according to (1), wherein the carbohydrate is at least one selected from trisaccharide or tetrasaccharide oligosaccharide and dextrin having a saccharification rate of 7 to 9.
(3) The batter for oily food according to (1) or (2), wherein the content ratio of flour in the batter is 14% by mass or more.
(4) The batter for oily food according to any one of (1) to (3), wherein the mass ratio of the solid fat to the flour in the batter (solid fat / flour) is 0.60 to 3.40.
(5) The batter for oily food according to any one of (1) to (4), wherein the mass ratio of the solid fat to the flour in the batter (solid fat / flour) is 1.20 to 2.70.
(6) The batter for oily food according to any one of (1) to (5), wherein the mass ratio of water to flour in the batter (water / flour) is 0.85 to 1.70.
(7) The batter for oily food according to any one of (1) to (6), wherein a mass ratio of water to flour in the batter (water / flour) is 1.00 to 1.50.
(8) The cereal flour is at least one cereal flour selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soybean flour, oat flour and barley flour. The batter for oily food according to any one of the above.
(9) The batter for oily food according to any one of (1) to (8), wherein the thickener is at least one substance selected from the group consisting of methylcellulose, carboxymethylcellulose, curdlan and welan gum. .
(10) A method for producing a batter for oily food, comprising a step of mixing flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites, with respect to the flour in the batter A method in which the mass ratio of solid fat (solid fat / flour) is adjusted to 0.55 to 3.80, and the mass ratio of water to flour (water / flour) is adjusted to 0.85 to 1.90.
(11) The method according to (10), wherein a content ratio of flour in the batter is adjusted to 14% by mass or more.
(12) A method for producing oily food,
(A) a step of treating a middle seed of the desired oily food with the batter for oily food according to any one of (1) to (9) to obtain a processed food for oily food; A method comprising the step of oiling a processed food for oil.
(13) The method according to (12), further comprising a step of dusting the processed food for oily liquor after the step (a) and before the step (b).
(14) The method according to (12) or (13), further comprising a refrigeration step performed after the oil brewing step.
(15)
An oily food comprising an intermediate seed and a batter layer after heating derived from the batter for oily food described in any one of (1) to (9) located outside the intermediate seed.
(16) The oily food according to (15), which is frozen.
（１）穀粉、３糖～９糖のオリゴ糖および糖化率１０未満のデキストリンから選択される少なくとも一つの糖質、固形油脂、増粘剤および卵白を含んでなる油ちょう食品用バッターであって、該バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．５５～３．８０であり、かつ、穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．９０である、油ちょう食品用バッター。
（２）前記糖質が、３糖または４糖のオリゴ糖、および糖化率７～９のデキストリンから選択される少なくとも一つのものである、（１）に記載の油ちょう食品用バッター。
（３）前記バッターにおける穀粉の含有割合が１４質量％以上である、（１）または（２）に記載の油ちょう食品用バッター。
（４）前記バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．６０～３．４０である、（１）～（３）のいずれかに記載の油ちょう食品用バッター。
（５）前記バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が１．２０～２．７０である、（１）～（４）のいずれかに記載の油ちょう食品用バッター。
（６）前記バッター中の穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．７０である、（１）～（５）のいずれかに記載の油ちょう食品用バッター。
（７）前記バッター中の穀粉に対する水分の質量比（水分／穀粉）が１．００～１．５０である、（１）～（６）のいずれかに記載の油ちょう食品用バッター。
（８）前記穀粉が、小麦粉、コーン粉、米粉、馬鈴薯粉、タピオカ粉、大豆粉、オーツ粉および大麦粉からなる群から選択される少なくとも１つの穀粉である、（１）～（７）のいずれかに記載の油ちょう食品用バッター。
（９）前記増粘剤が、メチルセルロース、カルボキシメチルセルロース、カードランおよびウェランガムからなる群から選択される少なくとも１つの物質である、（１）～（８）のいずれかに記載の油ちょう食品用バッター。
（１０）油ちょう食品用バッターを製造する方法であって、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を混合する工程を含んでなり、該バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．５５～３．８０に、かつ、穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．９０に調整される、方法。
（１１）前記バッターにおける穀粉の含有割合が１４質量％以上に調整される、（１０）に記載の方法。
（１２）油ちょう食品を製造する方法であって、
（ａ）目的とする油ちょう食品の中種を、（１）～（９）のいずれかに記載の油ちょう食品用バッターで処理して油ちょう用加工食品を得る工程、および
（ｂ）該油ちょう用加工食品を油ちょうする工程
を含んでなる、方法。
（１３）工程（ａ）よりも後、かつ、工程（ｂ）よりも前に、前記油ちょう用加工食品に打ち粉を付ける工程をさらに含んでなる、（１２）に記載の方法。
（１４）油ちょう工程よりも後に行われる冷凍工程をさらに含んでなる、（１２）または（１３）に記載の方法。
（１５）
中種と、該中種の外側に位置する（１）～（９）のいずれかに記載の油ちょう食品用バッターに由来する加熱後バッター層とを含んでなる、油ちょう食品。
（１６）冷凍されている、（１５）に記載の油ちょう食品。 And this invention includes the following invention.
(1) An oily food batter comprising at least one saccharide selected from cereal flour, oligosaccharides of 3 to 9 sugars and dextrin having a saccharification rate of less than 10, a solid fat, a thickener and egg white The mass ratio of solid fat to flour in the batter (solid fat / flour) is 0.55 to 3.80, and the mass ratio of water to flour (water / flour) is 0.85 to 1.90. Is a batter for oily food.
(2) The batter for oily food according to (1), wherein the carbohydrate is at least one selected from trisaccharide or tetrasaccharide oligosaccharide and dextrin having a saccharification rate of 7 to 9.
(3) The batter for oily food according to (1) or (2), wherein the content ratio of flour in the batter is 14% by mass or more.
(4) The batter for oily food according to any one of (1) to (3), wherein the mass ratio of the solid fat to the flour in the batter (solid fat / flour) is 0.60 to 3.40.
(5) The batter for oily food according to any one of (1) to (4), wherein the mass ratio of the solid fat to the flour in the batter (solid fat / flour) is 1.20 to 2.70.
(6) The batter for oily food according to any one of (1) to (5), wherein the mass ratio of water to flour in the batter (water / flour) is 0.85 to 1.70.
(7) The batter for oily food according to any one of (1) to (6), wherein a mass ratio of water to flour in the batter (water / flour) is 1.00 to 1.50.
(8) The cereal flour is at least one cereal flour selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soybean flour, oat flour and barley flour. The batter for oily food according to any one of the above.
(9) The batter for oily food according to any one of (1) to (8), wherein the thickener is at least one substance selected from the group consisting of methylcellulose, carboxymethylcellulose, curdlan and welan gum. .
(10) A method for producing a batter for oily food, comprising a step of mixing flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites, with respect to the flour in the batter A method in which the mass ratio of solid fat (solid fat / flour) is adjusted to 0.55 to 3.80, and the mass ratio of water to flour (water / flour) is adjusted to 0.85 to 1.90.
(11) The method according to (10), wherein a content ratio of flour in the batter is adjusted to 14% by mass or more.
(12) A method for producing oily food,
(A) a step of treating a middle seed of the desired oily food with the batter for oily food according to any one of (1) to (9) to obtain a processed food for oily food; A method comprising the step of oiling a processed food for oil.
(13) The method according to (12), further comprising a step of dusting the processed food for oily liquor after the step (a) and before the step (b).
(14) The method according to (12) or (13), further comprising a refrigeration step performed after the oil brewing step.
(15)
An oily food comprising an intermediate seed and a batter layer after heating derived from the batter for oily food described in any one of (1) to (9) located outside the intermediate seed.
(16) The oily food according to (15), which is frozen.
本発明のバッターを用いることにより、揚げたての状態はもちろん、冷凍保存または冷蔵保存を経た状態であっても、油ちょう食品の揚げ衣の軽い歯応えや中種との一体感（薄衣感）等の食感、および衣の外観を、ともに改善することができる。特に、本発明のバッターを用いて得られる油ちょう食品では、中種から揚げ衣への水分の移行が低減され、マイクロ波（電子レンジ）で加熱調理した場合でも、揚げたてのような非常に良好な食感と外観を両立することができる。
By using the batter of the present invention, not only in a freshly fried state, but also in a state that has undergone frozen storage or refrigerated storage, such as a light texture of fried clothing of oily foods and a sense of unity with a middle species (thin clothing feeling), etc. Both the texture and the appearance of the clothes can be improved. In particular, in the oil-boiled food obtained using the batter of the present invention, the moisture transfer from the middle seed to the fried clothes is reduced, and even when cooked by microwave (microwave oven), it is very good like freshly fried A good texture and appearance can be achieved.
本発明のバッターは、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を含み、固形油脂と穀粉の質量比および水と穀粉の質量比が特定の範囲にあるものである。このようなバッターは、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を含む材料をそれぞれ所定の配合量で混合用容器中に投入し、バッター状になるまで混合することにより製造することができる。
The batter of the present invention contains flour, trisaccharide to sugar sugar, solid fat and oil, thickener and egg white, and the mass ratio of solid fat and flour and the mass ratio of water and flour are in a specific range. is there. In such a batter, materials containing cereal flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites are put in a mixing container in predetermined amounts and mixed until they become batter-like. Can be manufactured.
本発明のバッターにおいて、穀粉に対する固形油脂の質量比（固形油脂／穀粉）は０．５５～３．８０であり、０．６０～３．４０であることが好ましく、１．２０～２．７０であることがより好ましい。
In the batter of the present invention, the mass ratio of solid fat to flour (solid fat / flour) is 0.55 to 3.80, preferably 0.60 to 3.40, and 1.20 to 2.70. It is more preferable that
また、本発明のバッターにおいて、穀粉に対する水分の質量比（水分／穀粉）は０．８５～１．９０であり、０．８５～１．７０であることが好ましく、１．００～１．５０であることがより好ましい。ここで、水分量については、水として投入される量だけでなく、他の材料に含まれる水の量も考慮する必要がある。よって、水を有意な量で含有する材料を配合する場合には、その材料に含まれる水の質量も算入した上で穀粉に対する水分の質量比を調整することが望ましい。
In the batter of the present invention, the mass ratio of moisture to flour (moisture / flour) is 0.85 to 1.90, preferably 0.85 to 1.70, and preferably 1.00 to 1.50. It is more preferable that Here, regarding the amount of water, it is necessary to consider not only the amount of water introduced but also the amount of water contained in other materials. Therefore, when a material containing a significant amount of water is blended, it is desirable to adjust the mass ratio of moisture to flour after taking into account the mass of water contained in the material.
本発明に用いられる穀粉としては、特に制限されるものではなく、例えば、小麦、大麦、オーツ麦、トウモロコシ、コメ、馬鈴薯、タピオカおよび大豆等の穀物を挽いて得られる粉末だけでなく、これらの穀物の澱粉、およびこれらの澱粉に対して物理的または化学的な加工を施した、エーテル架橋澱粉、α化澱粉、アセチル化架橋澱粉等の澱粉類が挙げられる。本発明の好ましい実施態様によれば、小麦、大麦、オーツ麦、トウモロコシ、コメ、馬鈴薯、タピオカおよび大豆等の穀物を挽いて得られる粉末が用いられる。本発明において、穀粉は、単独で用いてもよく、２種以上を組み合わせて用いてもよい。
The flour used in the present invention is not particularly limited, and examples thereof include not only powders obtained by grinding grains such as wheat, barley, oats, corn, rice, potato, tapioca and soybean, but also these Examples include cereal starches, and starches such as ether-crosslinked starch, pregelatinized starch, and acetylated cross-linked starch obtained by subjecting these starches to physical or chemical processing. According to a preferred embodiment of the present invention, powder obtained by grinding grains such as wheat, barley, oats, corn, rice, potato, tapioca and soybeans is used. In this invention, flour may be used independently and may be used in combination of 2 or more type.
本発明のバッターにおける穀粉の含有量は特に制限されるものではないが、上述した穀粉に対する水分の質量比を考慮すると、例えば、バッターの質量に対して１４質量％以上であることが好ましく、１４質量％～４０質量％であることがより好ましく、１４質量％～３５質量％であることがさらに好ましく、１７質量％～２５質量％であることがさらに好ましい。
Although the content of the flour in the batter of the present invention is not particularly limited, it is preferably 14% by mass or more with respect to the mass of the batter, for example, considering the mass ratio of moisture to the flour described above. The mass is more preferably from 40% by mass to 40% by mass, further preferably from 14% by mass to 35% by mass, and further preferably from 17% by mass to 25% by mass.
本発明に用いられる糖質は、糖アルコールでないことが好ましい。また、本発明に用いられる糖質は、食品への適合性および製造コストの観点から、特にオリゴ糖（マルトテトラオース等）、デキストリンが好ましい。中でも、本発明に用いられるオリゴ糖は３糖～９糖であってよく、好ましくは３糖または４糖である。また、本発明に用いられるデキストリンの糖化率（ＤＥ値：Dextrose equivalent）は１０未満であってよく、好ましくは３～９であり、より好ましくは７～９である。また、本発明において、糖質は、単独で用いてもよく、２種以上を組み合わせて用いてもよい。また、本発明の好ましい実施態様によれば、糖質としてマルトテトラオースが単独で用いられる。
The carbohydrate used in the present invention is preferably not a sugar alcohol. In addition, the saccharide used in the present invention is particularly preferably an oligosaccharide (such as maltotetraose) or dextrin from the viewpoint of food compatibility and production cost. Among them, the oligosaccharide used in the present invention may be trisaccharide to 9 sugar, preferably trisaccharide or tetrasaccharide. The saccharification rate (DE value: Dextroseextequivalent) of the dextrin used in the present invention may be less than 10, preferably 3 to 9, and more preferably 7 to 9. In the present invention, the carbohydrates may be used alone or in combination of two or more. Moreover, according to a preferred embodiment of the present invention, maltotetraose is used alone as a carbohydrate.
本発明のバッターにおける３糖～９糖の糖質の含有量は特に制限されるものではなく、目的とする油ちょう食品の種類等に応じて適宜決定することができる。例えば、本発明のバッターにおける３糖～９糖の糖質の含有量は、バッターの質量に対して１０質量％～３０質量％とすることが適当であり、１５質量％～２５質量％とすることが好ましく、１８質量％～２３質量％とすることがより好ましい。
In the batter of the present invention, the content of sugars of 3 to 9 sugars is not particularly limited, and can be appropriately determined according to the type of the desired oily food. For example, the content of sugars of 3 to 9 sugars in the batter of the present invention is suitably 10% by mass to 30% by mass and 15% by mass to 25% by mass with respect to the mass of the batter. It is preferably 18% by mass to 23% by mass.
本発明に用いられる固形油脂としては、常温で固体である食用の油脂であればいずれのものを用いてもよく、例えば、植物性油脂、動物性油脂、およびそれらの加工油脂のいずれであってもよい。また、本発明に用いられる固形油脂は、溶融状態の油脂を固体化したものであってもよい。本発明に用いられる固形油脂の融点は特に制限されるものではないが、３０℃以上であることが好ましく、３２℃～４２℃であることがより好ましい。このような油脂としては、例えば、バター、マーガリン、ショートニング、牛脂およびラード等が挙げられる。本発明において、固形油脂は、単独で用いてもよく、２種以上を組み合わせて用いてもよい。本発明の好ましい実施態様によれば、固形油脂としてショートニングが単独で用いられる。
As the solid fat used in the present invention, any edible fat that is solid at room temperature may be used, for example, any of vegetable fats, animal fats, and processed fats and oils thereof. Also good. Moreover, solid oil and fat used for this invention may solidify the fat and oil of a molten state. The melting point of the solid fat used in the present invention is not particularly limited, but is preferably 30 ° C. or higher, more preferably 32 ° C. to 42 ° C. Examples of such fats and oils include butter, margarine, shortening, beef tallow and lard. In this invention, solid fats and oils may be used independently and may be used in combination of 2 or more type. According to a preferred embodiment of the present invention, shortening is used alone as the solid fat.
本発明のバッターにおける固形油脂の含有量は特に制限されるものではなく、目的とする油ちょう食品の種類等に応じて適宜決定することができる。例えば、本発明のバッターにおける固形油脂の含有量は、バッターの質量に対して２０～６０質量％とすることが適当であり、２５～４５質量％とすることが好ましく、２７～４２質量％とすることがより好ましい。
The solid fat content in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired oily food. For example, the content of the solid fat in the batter of the present invention is suitably 20 to 60% by mass, preferably 25 to 45% by mass, and 27 to 42% by mass with respect to the mass of the batter. More preferably.
本発明に用いられる増粘剤は、食品用の増粘剤であればいずれのものを用いてもよく、例えば、ペクチン、タマリンドガム、カラギーナン、プロピレングリコール、メチルセルロース、カルボキシメチルセルロース、カードランおよびウェランガム等が挙げられる。本発明の好ましい実施態様によれば、本発明に用いられる増粘剤はメチルセルロース、カルボキシメチルセルロース、カードランおよびウェランガムである。本発明において、増粘剤は、単独で用いてもよく、２種以上を組み合わせて用いてもよい。本発明の好ましい実施態様によれば、メチルセルロースが単独で用いられる。
The thickener used in the present invention may be any thickener for food, such as pectin, tamarind gum, carrageenan, propylene glycol, methylcellulose, carboxymethylcellulose, curdlan and welan gum. Is mentioned. According to a preferred embodiment of the present invention, the thickeners used in the present invention are methylcellulose, carboxymethylcellulose, curdlan and welan gum. In this invention, a thickener may be used independently and may be used in combination of 2 or more type. According to a preferred embodiment of the invention, methylcellulose is used alone.
本発明のバッターにおける増粘剤の含有量は特に制限されるものではなく、目的とする油ちょう食品の種類等に応じて適宜決定することができる。例えば、本発明のバッターにおける増粘剤の含有量は、バッターの質量に対して０．０５～３質量％とすることが適当であり、０．１～２質量％とすることが好ましく、０．４～１質量％とすることがより好ましい。
The content of the thickener in the batter of the present invention is not particularly limited and can be appropriately determined according to the type of the desired oily food. For example, the content of the thickener in the batter of the present invention is suitably 0.05 to 3% by mass, preferably 0.1 to 2% by mass, based on the mass of the batter, More preferably, the content is 4 to 1% by mass.
本発明に用いられる卵白としては、典型的には鶏卵の卵白が用いられる。本発明に用いられる卵白とは、卵白を含んでいればよく、全卵から卵黄を除去して得た卵白であってもよく、全卵であってもよい。また、本発明に用いられる卵白としては、乾燥粉末化された卵白および全卵を用いることもできる。
As the egg white used in the present invention, egg white of chicken egg is typically used. The egg white used in the present invention only needs to contain egg white, may be egg white obtained by removing egg yolk from whole egg, or whole egg. Moreover, as the egg white used in the present invention, it is also possible to use dry powdered egg white and whole egg.
本発明のバッターにおける卵白の含有量は特に制限されるものではなく、目的とする油ちょう食品の種類等に応じて適宜決定することができる。例えば、本発明のバッターにおける卵白の含有量は、バッターの質量に対して８～３２質量％とすることが適当であり、１０～２８質量％とすることが好ましく、１２～２５質量％とすることがより好ましい。卵白として、全卵を用いる場合、卵白の含有量が上記範囲となるように全卵の含有量を調製することが望ましい。
The egg white content in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired oily food. For example, the egg white content in the batter of the present invention is suitably 8 to 32% by mass, preferably 10 to 28% by mass, and preferably 12 to 25% by mass with respect to the mass of the batter. It is more preferable. When whole eggs are used as the egg white, it is desirable to prepare the whole egg content so that the egg white content falls within the above range.
本発明のバッターは、上記必須成分の他に、本発明の効果を損なわない範囲で、また、他の効果を発揮させるために、他の成分を含有していてもよい。他の成分としては、例えば、食塩、砂糖、アミノ酸等の調味料、β－カロテン等の色素、香料、酸味料、乳化剤、ｐＨ調整剤、糖類、食物繊維、動物性または植物性タンパク質素材などが挙げられる。他の成分の配合割合は、その成分の種類に応じて適宜決定することができるが、他の成分の合計配合割合は２０質量％以下であることが好ましい。ここで、他の成分が水を有意な量で含有する場合や、穀粉を含有する場合には、その成分に含まれる水および穀粉の質量も算入した上で穀粉に対する固形油脂の質量比（固形油脂／穀粉）および穀粉に対する水分の質量比（水分／穀粉）を調整することが望ましい。
The batter of the present invention may contain other components in addition to the above essential components in order not to impair the effects of the present invention and to exhibit other effects. Other ingredients include, for example, seasonings such as salt, sugar and amino acids, pigments such as β-carotene, flavorings, acidulants, emulsifiers, pH adjusters, sugars, dietary fiber, animal or vegetable protein materials, etc. Can be mentioned. The blending ratio of the other components can be appropriately determined according to the type of the component, but the total blending ratio of the other components is preferably 20% by mass or less. Here, when other components contain a significant amount of water or contain flour, the mass ratio of solid fats and oils to flour (solid) It is desirable to adjust the mass ratio of water to oil / fat / flour) and flour (water / flour).
本発明において「油ちょう用加工食品」とは、目的とする油ちょう食品の中種と、該中種の外側に位置する本発明のバッターの層とを含んでなる。また、本発明において「油ちょう用加工食品」とは、油ちょう処理用の加工がなされ、かつ、油ちょう処理前である食品をいう。
In the present invention, the “processed food for oil” includes a middle type of the target oil type food and the batter layer of the present invention located outside the middle type. In the present invention, “processed food for oil” refers to food that has been processed for oil and has not yet been processed.
本発明において油ちょう用加工食品は、目的とする油ちょう食品の中種を、本発明のバッターで処理するバッター処理工程を含む方法により製造することができる。例えば、目的とする油ちょう食品の中種に、少なくとも本発明のバッターを付着させることにより、好ましくは中種の表面を本発明のバッターでコーティングすることにより、本発明の油ちょう用加工食品を製造することができる。本発明において「油ちょう用加工食品」は、油ちょう食品の中種に本発明のバッターを付着させた後に、さらに衣素材を付着させることにより製造することもできる。
In the present invention, the processed food for oil can be produced by a method including a batter treatment process in which a middle kind of the desired oil food is treated with the batter of the present invention. For example, by applying at least the batter of the present invention to the middle seed of the desired oil-boiled food, preferably by coating the surface of the middle seed with the batter of the present invention, Can be manufactured. In the present invention, the “processed food for oil can” can be produced by attaching the batter of the present invention to the middle seed of the oil canned food, and further attaching the clothing material.
このような油ちょう用加工食品としては、例えば、本発明のバッターと衣素材とを中種に付着させて得られる、油ちょう処理前の鶏唐揚げ等の唐揚げ類、コロッケ類、メンチカツ、トンカツ、エビフライ、魚介類フライ等のフライ類；本発明のバッターで直接衣層を形成する、油ちょう処理前の天ぷら類が挙げられる。
As such processed food for oil frying, for example, fried chicken such as fried chicken before oil frying, croquettes, mentaka cuts, obtained by attaching the batter of the present invention and the clothing material to the middle seed, Examples include fried foods such as tonkatsu, fried shrimp, and fried seafood; tempura prior to oil treatment, which directly forms a clothing layer with the batter of the present invention.
衣素材としては、典型的には小麦粉（打ち粉）が用いられるが、小麦粉以外の衣素材を用いることも可能である。このような小麦粉の代用品としては、例えば、パン粉、クラッカー、コーンフレーク、穀物を主体とする押出し成形による膨化物、麩、高野豆腐、おから等が知られており、これらを、そのまま、あるいは適当な大きさまですり下ろしたり、砕いたりした上で使用することができる。
As the clothing material, flour (dusting) is typically used, but clothing materials other than flour can also be used. As such wheat flour substitutes, for example, bread crumbs, crackers, corn flakes, puffed products mainly made of cereals, koji, Takano tofu, okara, etc. are known, and these can be used as they are or as appropriate. It can be used after being pulled down or crushed in various sizes.
例えば、油ちょう用加工食品として油ちょう前鶏唐揚げを製造する場合、カットした鶏肉に調味液を浸み込ませて得られた中種の表面に小麦粉を付着させ、次いで本発明のバッターを均一に付着させ、さらに打ち粉（小麦粉）を付着させることにより、油ちょう前鶏唐揚げを得ることができる。また、このような方法において、中種を、エビ、豚肉、魚介類等の素材に代え、打ち粉（小麦粉）をパン粉に代えることにより、油ちょう前の、エビフライ、トンカツ、魚介フライ等を製造することができる。
For example, when producing fried chicken before cooking as a processed food for oil, attach the flour to the surface of the medium seed obtained by soaking the seasoning liquid in the cut chicken and then the batter of the present invention. Fried chicken before frying can be obtained by attaching uniformly and further applying flour (wheat flour). Also, in such a method, shrimp fried, tonkatsu, fried seafood, etc., before oiling are manufactured by replacing medium seeds with raw materials such as shrimp, pork, and seafood, and replacing flour (flour) with bread crumbs. can do.
油ちょう用加工食品は、製造した直後に油ちょう処理を行って油ちょう食品としてもよいが、冷凍または冷蔵保存し、その後に油ちょう処理を行って油ちょう食品としてもよい。冷凍または冷蔵の方法は特に限定されるものではなく、常法により行うことができる。例えば、冷凍保存の場合、エアーブラスト式凍結法、セミエアーブラスト式凍結法、コンタクト式凍結法等の凍結法に従って油ちょう用加工食品を凍結した後に、－１８℃以下で保存する方法や、液化窒素や液化炭酸を噴霧して油ちょう用加工食品を凍結した後に、－１８℃以下で保存する方法を用いることができる。特に、凍結方法としては、－３５℃前後での急速冷凍が望ましい。
Oil processed foods may be processed into oiled foods immediately after production to obtain oiled foods, or may be frozen or refrigerated and then processed into oiled foods to obtain oiled foods. The method of freezing or refrigeration is not particularly limited, and can be performed by a conventional method. For example, in the case of frozen storage, the processed food for oil frying is frozen according to freezing methods such as air blast type freezing method, semi-air blast type freezing method, contact type freezing method, etc. After freezing the processed food for oil frying by spraying with nitrogen or liquefied carbonic acid, a method of storing at −18 ° C. or lower can be used. In particular, as a freezing method, quick freezing at around −35 ° C. is desirable.
本発明の油ちょう食品とは、上記油ちょう用加工食品を油ちょうしてなる食品をいう。本発明の油ちょう食品は、中種と、該中種の外側に位置する本発明の油ちょう食品用バッターに由来する加熱後バッター層とを含んでなるものである。このような油ちょう食品は、上記油ちょう用加工食品を油ちょうすることにより製造することができる。例えば、油ちょう処理は、製造された直後の油ちょう用加工食品、または製造された後に冷凍または冷蔵保存された油ちょう用加工食品を、１４０～２００℃の食用油脂中で１～６分秒間油ちょう加熱することにより、行うことができる。
The oil-boiled food of the present invention means a food obtained by boiling the processed oil-boiled food. The oil-boiled food of the present invention comprises a middle species and a batter layer after heating derived from the batter for oil-boiled food of the present invention located outside the middle species. Such an oily food can be produced by oiling the processed oily food. For example, in the oil treatment, a processed food for an oil immediately after production, or a processed food for an oil cake that has been frozen or refrigerated after being produced in an edible oil and fat at 140 to 200 ° C. for 1 to 6 minutes. This can be done by oil heating.
このようにして製造された油ちょう食品は、製造後すぐに食卓に供されてもよく；冷凍または冷蔵保存し、その後、マイクロ波（電子レンジ）調理等の二次調理を施した後に食卓に供されてもよく；常温で保存された後に食卓に供されてもよい。本発明の油ちょう食品の冷凍または冷蔵の方法は、本発明の油ちょう用加工食品について上述したものと同様である。特に、本発明の油ちょう食品は、マイクロ波（電子レンジ）による二次調理を施した後にも良好な食感（歯応え、衣と中種の一体感）と良好な外観を両立できるという点で有利である。
The oily food produced in this way may be served on the table immediately after production; it is stored frozen or refrigerated and then subjected to secondary cooking such as microwave (microwave) cooking. It may be served; it may be served at the table after being stored at room temperature. The method for freezing or refrigeration of the oily food of the present invention is the same as that described above for the processed food for oily of the present invention. In particular, the oil-boiled food of the present invention can achieve both a good texture (crispness, a sense of unity between clothes and medium species) and a good appearance even after secondary cooking by microwaves (microwave oven). It is advantageous.
以下の実施例に基づいて本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.
実施例１：バッターの組成の検討（１）
衣の良好な食感および外観をもたらすバッターの組成を、原材料の種類および配合量の点から検討した。
（１）バッターサンプルの製造
下記の表１に示す配合表に従って材料を投入し、ハンドミキサー（松下電器産業株式会社（現・パナソニック株式会社）製、型番：MK-H4）を用いて、材料が均一になるまで約３分間混合し、バッターサンプルを製造した。 Example 1: Examination of batter composition (1)
The composition of the batter that brings about a good texture and appearance of the clothing was examined in terms of the types and blending amounts of the raw materials.
(1) Manufacture of batter sample Materials are charged according to the recipe shown in Table 1 below, and the material is determined using a hand mixer (Matsushita Electric Industrial Co., Ltd. (currently Panasonic Corporation), model number: MK-H4). A batter sample was produced by mixing for about 3 minutes until uniform.
衣の良好な食感および外観をもたらすバッターの組成を、原材料の種類および配合量の点から検討した。
（１）バッターサンプルの製造
下記の表１に示す配合表に従って材料を投入し、ハンドミキサー（松下電器産業株式会社（現・パナソニック株式会社）製、型番：MK-H4）を用いて、材料が均一になるまで約３分間混合し、バッターサンプルを製造した。 Example 1: Examination of batter composition (1)
The composition of the batter that brings about a good texture and appearance of the clothing was examined in terms of the types and blending amounts of the raw materials.
(1) Manufacture of batter sample Materials are charged according to the recipe shown in Table 1 below, and the material is determined using a hand mixer (Matsushita Electric Industrial Co., Ltd. (currently Panasonic Corporation), model number: MK-H4). A batter sample was produced by mixing for about 3 minutes until uniform.
（２）バッターサンプルを用いた冷凍鶏唐揚げの製造
１．鶏もも肉を、包丁で約３０ｇにカットした。
２．調味料（鶏もも肉１００ｇに対して、水：８．５ｇ、みりん：２ｇ、リン酸塩：０．７ｇ、濃口しょうゆ：５ｇ、しょうがしぼり汁：１．５ｇ、すりおろしにんにく：０．５ｇ）を混合して調味液を調製した。
３．ポリエチレン袋にカットした鶏もも肉および調味液を１：０．２の重量比で投入し、液漏れしないようにシールで封をした。
４．タンブラー（真空マッサージタンブラー、型番：MG-40）を用いて、常圧下、約１０℃の室温で、２５ｒｐｍで５０分間マッサージして調味液を鶏もも肉に染み込ませた。
５．４で得られた調味済鶏もも肉をポリエチレン袋から取り出してボウルに移し、小麦粉を、鶏もも肉１００ｇ（調味前の鶏もも肉の正味の重量）に対して３ｇを加え、ヘラで混合して、４で得られた調味済鶏もも肉の表面に小麦粉をまんべんなく付着させた。
６．（１）で製造した各バッターサンプルを、鶏もも肉１００ｇ（調味前の鶏もも肉の正味の重量）に対して約１５ｇ加え、ヘラで混合して、５で得られた調味済鶏もも肉の表面に各バッターサンプルをまんべんなく付着させた。
７．下記の表１に示す各打ち粉を、６で得られた調味済鶏もも肉に１個ずつ手で付着させた（鶏もも肉１００ｇ（調味前の鶏もも肉の正味の重量）に対して打ち粉３ｇ）。
８．７で得られた調味済鶏もも肉を、１５０～１８０℃に熱した油で３分間～６分間加熱し、鶏もも肉の中心の温度（芯温）が８０℃以上になるように油ちょうして鶏唐揚げを得た。
９．８で得られた鶏唐揚げを５～１０分間程度放冷し、約－３５℃の凍結庫に入れて急速冷凍した。
１０．９で得られた冷凍鶏唐揚げを約－１０℃の冷凍庫に約１０日間入れて保管した。 (2) Production of fried chicken using batter sample Chicken thigh was cut to about 30 g with a knife.
2. Seasoning (100g of chicken thigh, water: 8.5g, mirin: 2g, phosphate: 0.7g, dark soy sauce: 5g, ginger soup juice: 1.5g, grated garlic: 0.5g) The seasoning liquid was prepared by mixing.
3. Chicken thighs cut into polyethylene bags and seasoning liquid were added at a weight ratio of 1: 0.2, and sealed with a seal to prevent liquid leakage.
4). Using a tumbler (vacuum massage tumbler, model number: MG-40), the seasoning solution was soaked in chicken thighs by massaging under normal pressure at room temperature of about 10 ° C. at 25 rpm for 50 minutes.
Remove the seasoned chicken thigh meat obtained in 5.4 from the polyethylene bag and transfer it to the bowl. Add 3 g of flour to 100 g of chicken thigh meat (net weight of chicken thigh before seasoning) and mix with a spatula. The seasoned chicken thigh obtained in 4 was evenly adhered to the surface of the meat.
6). Add about 15g of each batter sample prepared in (1) to 100g of chicken thigh (net weight of chicken thigh before seasoning), mix with a spatula, and add to the surface of the seasoned chicken thigh obtained in 5. Each batter sample was adhered evenly.
7). Each of the flours shown in Table 1 below was attached to the seasoned chicken thighs obtained in 6 one by one (100 grams of chicken thigh meat (net weight of chicken thigh before seasoning) 3 grams of flour. ).
Heat the seasoned chicken thighs obtained in 8.7 with oil heated to 150-180 ° C for 3-6 minutes, so that the temperature (core temperature) of the chicken thigh is 80 ° C or higher. And fried chicken.
The fried chicken obtained in 9.8 was allowed to cool for about 5 to 10 minutes, and then quickly frozen in a freezer at about -35 ° C.
The frozen fried chicken obtained in 10.9 was stored in a freezer at about −10 ° C. for about 10 days.
１．鶏もも肉を、包丁で約３０ｇにカットした。
２．調味料（鶏もも肉１００ｇに対して、水：８．５ｇ、みりん：２ｇ、リン酸塩：０．７ｇ、濃口しょうゆ：５ｇ、しょうがしぼり汁：１．５ｇ、すりおろしにんにく：０．５ｇ）を混合して調味液を調製した。
３．ポリエチレン袋にカットした鶏もも肉および調味液を１：０．２の重量比で投入し、液漏れしないようにシールで封をした。
４．タンブラー（真空マッサージタンブラー、型番：MG-40）を用いて、常圧下、約１０℃の室温で、２５ｒｐｍで５０分間マッサージして調味液を鶏もも肉に染み込ませた。
５．４で得られた調味済鶏もも肉をポリエチレン袋から取り出してボウルに移し、小麦粉を、鶏もも肉１００ｇ（調味前の鶏もも肉の正味の重量）に対して３ｇを加え、ヘラで混合して、４で得られた調味済鶏もも肉の表面に小麦粉をまんべんなく付着させた。
６．（１）で製造した各バッターサンプルを、鶏もも肉１００ｇ（調味前の鶏もも肉の正味の重量）に対して約１５ｇ加え、ヘラで混合して、５で得られた調味済鶏もも肉の表面に各バッターサンプルをまんべんなく付着させた。
７．下記の表１に示す各打ち粉を、６で得られた調味済鶏もも肉に１個ずつ手で付着させた（鶏もも肉１００ｇ（調味前の鶏もも肉の正味の重量）に対して打ち粉３ｇ）。
８．７で得られた調味済鶏もも肉を、１５０～１８０℃に熱した油で３分間～６分間加熱し、鶏もも肉の中心の温度（芯温）が８０℃以上になるように油ちょうして鶏唐揚げを得た。
９．８で得られた鶏唐揚げを５～１０分間程度放冷し、約－３５℃の凍結庫に入れて急速冷凍した。
１０．９で得られた冷凍鶏唐揚げを約－１０℃の冷凍庫に約１０日間入れて保管した。 (2) Production of fried chicken using batter sample Chicken thigh was cut to about 30 g with a knife.
2. Seasoning (100g of chicken thigh, water: 8.5g, mirin: 2g, phosphate: 0.7g, dark soy sauce: 5g, ginger soup juice: 1.5g, grated garlic: 0.5g) The seasoning liquid was prepared by mixing.
3. Chicken thighs cut into polyethylene bags and seasoning liquid were added at a weight ratio of 1: 0.2, and sealed with a seal to prevent liquid leakage.
4). Using a tumbler (vacuum massage tumbler, model number: MG-40), the seasoning solution was soaked in chicken thighs by massaging under normal pressure at room temperature of about 10 ° C. at 25 rpm for 50 minutes.
Remove the seasoned chicken thigh meat obtained in 5.4 from the polyethylene bag and transfer it to the bowl. Add 3 g of flour to 100 g of chicken thigh meat (net weight of chicken thigh before seasoning) and mix with a spatula. The seasoned chicken thigh obtained in 4 was evenly adhered to the surface of the meat.
6). Add about 15g of each batter sample prepared in (1) to 100g of chicken thigh (net weight of chicken thigh before seasoning), mix with a spatula, and add to the surface of the seasoned chicken thigh obtained in 5. Each batter sample was adhered evenly.
7). Each of the flours shown in Table 1 below was attached to the seasoned chicken thighs obtained in 6 one by one (100 grams of chicken thigh meat (net weight of chicken thigh before seasoning) 3 grams of flour. ).
Heat the seasoned chicken thighs obtained in 8.7 with oil heated to 150-180 ° C for 3-6 minutes, so that the temperature (core temperature) of the chicken thigh is 80 ° C or higher. And fried chicken.
The fried chicken obtained in 9.8 was allowed to cool for about 5 to 10 minutes, and then quickly frozen in a freezer at about -35 ° C.
The frozen fried chicken obtained in 10.9 was stored in a freezer at about −10 ° C. for about 10 days.
（３）官能評価
上記（２）のようにして製造・保管された各冷凍鶏唐揚げを、６個ずつ皿に載せてラップをせずに、電子レンジを用いて６００Ｗで３分４０秒間加熱し、常温で約３０分間静置した。このようにして得られた鶏唐揚げを、官能評価のサンプルとした。 (3) Sensory evaluation Each frozen chicken fried and manufactured as described in (2) above is placed on a plate and heated for 6 minutes at 600W for 3 minutes and 40 seconds without wrapping. And left at room temperature for about 30 minutes. The chicken fried thus obtained was used as a sample for sensory evaluation.
上記（２）のようにして製造・保管された各冷凍鶏唐揚げを、６個ずつ皿に載せてラップをせずに、電子レンジを用いて６００Ｗで３分４０秒間加熱し、常温で約３０分間静置した。このようにして得られた鶏唐揚げを、官能評価のサンプルとした。 (3) Sensory evaluation Each frozen chicken fried and manufactured as described in (2) above is placed on a plate and heated for 6 minutes at 600W for 3 minutes and 40 seconds without wrapping. And left at room temperature for about 30 minutes. The chicken fried thus obtained was used as a sample for sensory evaluation.
各鶏唐揚げサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は以下のとおりとした。
（i）衣の歯応え（喫食による評価）
２点：衣の引きがほとんどなく、適度に固く、歯応えが軽い。
０点：衣の引きが少なく、許容できる固さ、歯応えがある。
－２点：衣の引きがあり、固く、歯応えが重い。
（ii）衣の外観（目視による外観評価）
○：全体的に極めて良好な揚げ色である。
△：部分的に揚げ色が濃いが許容できる揚げ色である。
×：揚げ色にムラがあり、焦げがあり不良な揚げ色である。
（iii）衣と中種の一体感
○：衣と中種とに全体的に一体感があり、極めて良好な薄衣感がある。
△：衣と中種とに部分的に一体感があり、許容できる薄衣感がある。
×：衣と中種とにほとんど一体感がなく、薄衣感がない。 Each chicken fried sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were as follows.
(I) Appearance of clothes (evaluation by eating)
2 points: There is almost no clothes pulling, it is reasonably hard and has a light texture.
0 point: There is little pull of clothes and there is an acceptable hardness and crunch.
-2 points: There is a clothes pull, it is hard, and it is crunchy.
(Ii) Appearance of clothing (visual appearance evaluation)
A: Overall very good fried color.
(Triangle | delta): It is a deep-fried color which is deep but deeply permissible.
X: Fried color has unevenness, burned and poor fried color.
(Iii) A sense of unity between the clothing and the medium type ○: The clothing and the medium type have a sense of unity as a whole, and there is a very good feeling of light clothing.
(Triangle | delta): There exists a feeling of unity partially in clothing and medium type, and there exists an acceptable thin clothing feeling.
X: There is almost no sense of unity between the clothing and the middle class, and there is no feeling of light clothing.
（i）衣の歯応え（喫食による評価）
２点：衣の引きがほとんどなく、適度に固く、歯応えが軽い。
０点：衣の引きが少なく、許容できる固さ、歯応えがある。
－２点：衣の引きがあり、固く、歯応えが重い。
（ii）衣の外観（目視による外観評価）
○：全体的に極めて良好な揚げ色である。
△：部分的に揚げ色が濃いが許容できる揚げ色である。
×：揚げ色にムラがあり、焦げがあり不良な揚げ色である。
（iii）衣と中種の一体感
○：衣と中種とに全体的に一体感があり、極めて良好な薄衣感がある。
△：衣と中種とに部分的に一体感があり、許容できる薄衣感がある。
×：衣と中種とにほとんど一体感がなく、薄衣感がない。 Each chicken fried sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were as follows.
(I) Appearance of clothes (evaluation by eating)
2 points: There is almost no clothes pulling, it is reasonably hard and has a light texture.
0 point: There is little pull of clothes and there is an acceptable hardness and crunch.
-2 points: There is a clothes pull, it is hard, and it is crunchy.
(Ii) Appearance of clothing (visual appearance evaluation)
A: Overall very good fried color.
(Triangle | delta): It is a deep-fried color which is deep but deeply permissible.
X: Fried color has unevenness, burned and poor fried color.
(Iii) A sense of unity between the clothing and the medium type ○: The clothing and the medium type have a sense of unity as a whole, and there is a very good feeling of light clothing.
(Triangle | delta): There exists a feeling of unity partially in clothing and medium type, and there exists an acceptable thin clothing feeling.
X: There is almost no sense of unity between the clothing and the middle class, and there is no feeling of light clothing.
（４）結果と考察
官能評価の結果を、各サンプルに使用したバッターにおける「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」とともに下記の表２に示す。 (4) Results and discussion The results of sensory evaluation are shown in the table below together with “oil / fat / flour (mass ratio)”, “moisture / flour (mass ratio)” and “flour (mass%)” in the batter used for each sample. It is shown in 2.
官能評価の結果を、各サンプルに使用したバッターにおける「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」とともに下記の表２に示す。 (4) Results and discussion The results of sensory evaluation are shown in the table below together with “oil / fat / flour (mass ratio)”, “moisture / flour (mass ratio)” and “flour (mass%)” in the batter used for each sample. It is shown in 2.
表２から明らかなように、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を含むバッターを用いた試験区１、１３、６、８、２９、１１、２７、２８、１５および３７のサンプルにおいては評価結果が良好であった。すなわち、これらの試験区のサンプルにおいては、マイクロ波（電子レンジ）で加熱調理した場合であっても、衣が良好な食感（衣の歯応え、衣と中種の一体感）および外観を両立していることが確認された。なお、試験区２および３のサンプルは、外観は良好な評価結果であったが、バッターがゆるく水っぽかったため、バッターと中種の結着性が悪かった。また、これらのサンプルにおいては、中種の表面に付着したバッター中の水が打ち粉と混ざり、打ち粉が多く付着しやすくなり、衣のひきや油っぽさが見られた。これらの結果、試験区２および３のサンプルは、衣の食味および食感が適当ではなかったために総合評価を×とした。試験区５のサンプルも許容できる評価結果であったが、衣に甘味があり、揚げ物の衣の食味として適当ではなかったために総合評価を×とした。試験区７および３４のサンプルも許容できる評価結果であったが、試験区７のサンプルは、衣がごわごわしており、試験区３４のサンプルは、衣表面に油が浮き出ており、いずれも衣の食感として適当ではなかったために総合評価を×とした。試験区９のサンプルも食感および外観ともに良好な評価結果であったが、衣の食感にひきがあり、揚げ物の衣の食感として適当ではなかったため総合評価を×とした。
As is apparent from Table 2, test plots 1, 13, 6, 8, 29, 11, 27, 28 using batters containing flour, trisaccharide to 9 sugar, solid fat, thickener and egg white. , 15 and 37 showed good evaluation results. In other words, in the samples of these test sections, even when cooked with microwaves (microwave ovens), the clothing has a good texture (feeling of clothing, a sense of unity between clothing and medium type) and appearance. It was confirmed that In addition, the samples of the test sections 2 and 3 had good evaluation results on the appearance, but the batter was loose and watery, so the binding between the batter and the medium type was poor. Moreover, in these samples, water in the batter adhering to the surface of the medium seed was mixed with the dusting powder, and a lot of the dusting powder was easily attached, and the clothes were ground and oily. As a result, the samples of the test sections 2 and 3 were evaluated as “x” because the taste and texture of the clothes were not appropriate. Although the sample in the test section 5 was also acceptable, the overall evaluation was evaluated as x because the clothes had sweetness and were not suitable as the taste of the fried clothes. The samples in Test Zones 7 and 34 were also acceptable, but the sample in Test Zone 7 was stiff in clothing, and the sample in Test Zone 34 had oil floating on the clothing surface. Since the food texture was not suitable, the overall evaluation was x. The sample in the test section 9 also had good evaluation results in terms of texture and appearance, but the overall texture was evaluated as “x” because the texture of the clothes was not good and the texture of the fried food was not appropriate.
実施例２：バッターの組成の検討（２）
衣の良好な食感および外観をもたらすバッターの組成を、原材料の配合量の点からさらに検討した。
（１）鶏唐揚げサンプルの製造
下記の表３に示す配合表に従って、実施例１の（１）に記載の方法によりバッターサンプルを製造した。各バッターサンプルを用いて、実施例１の（２）に記載の方法により冷凍鶏唐揚げを製造し、各冷凍鶏唐揚げを、実施例１の（３）の方法により加熱調理して官能評価の鶏唐揚げサンプル得た。 Example 2: Examination of batter composition (2)
The composition of the batter that brings about a good texture and appearance of the garment was further examined from the viewpoint of the amount of raw materials.
(1) Production of Fried Chicken Sample A batter sample was produced by the method described in (1) of Example 1 according to the formulation shown in Table 3 below. Using each batter sample, produce frozen chicken fried by the method described in (2) of Example 1, and cook each frozen chicken fried by the method of (3) of Example 1 for sensory evaluation. A chicken fried sample was obtained.
衣の良好な食感および外観をもたらすバッターの組成を、原材料の配合量の点からさらに検討した。
（１）鶏唐揚げサンプルの製造
下記の表３に示す配合表に従って、実施例１の（１）に記載の方法によりバッターサンプルを製造した。各バッターサンプルを用いて、実施例１の（２）に記載の方法により冷凍鶏唐揚げを製造し、各冷凍鶏唐揚げを、実施例１の（３）の方法により加熱調理して官能評価の鶏唐揚げサンプル得た。 Example 2: Examination of batter composition (2)
The composition of the batter that brings about a good texture and appearance of the garment was further examined from the viewpoint of the amount of raw materials.
(1) Production of Fried Chicken Sample A batter sample was produced by the method described in (1) of Example 1 according to the formulation shown in Table 3 below. Using each batter sample, produce frozen chicken fried by the method described in (2) of Example 1, and cook each frozen chicken fried by the method of (3) of Example 1 for sensory evaluation. A chicken fried sample was obtained.
（２）官能評価
各鶏唐揚げサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each chicken fried sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
各鶏唐揚げサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each chicken fried sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
（３）結果と考察
官能評価の結果を、各サンプルに使用したバッターにおける「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」とともに下記の表４に示す。 (3) Results and Discussion The results of sensory evaluation are shown in the table below together with “oil / fat / flour (mass ratio)”, “moisture / flour (mass ratio)” and “flour (mass%)” in the batter used for each sample. 4 shows.
官能評価の結果を、各サンプルに使用したバッターにおける「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」とともに下記の表４に示す。 (3) Results and Discussion The results of sensory evaluation are shown in the table below together with “oil / fat / flour (mass ratio)”, “moisture / flour (mass ratio)” and “flour (mass%)” in the batter used for each sample. 4 shows.
表４から明らかなように、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を含むバッターの中でも、油脂と穀粉の質量比（油脂／穀粉）が０．５５～３．８０であり、水分と穀粉の質量比（水分／穀粉）が０．８５～１．９０であり、かつ、バッターに対する穀粉の含有量が１４質量％以上であるバッターを用いたサンプルにおいて、特に評価結果が良好であった。一方で、油脂と穀粉の質量比（油脂／穀粉）が３．８０を超えると衣が柔らかすぎ、０．８５未満であると衣が固く噛み切りにくくなり、いずれも衣の食感として良好ではなかった。また、水分と穀粉の質量比（水分／穀粉）が１．９０を超えると衣が固く噛み切りにくくなり、０．８５未満であると衣にいわゆる「ひき」が生じ、いずれも衣の食感として良好ではなかった。さらに、バッターに対する穀粉の含有量が１４質量％未満であると、バッターと中種とが分離したり、中種をコーティングする機能が弱くなり、中種に含まれる油や調味液が衣表面に染み出して油ちょう時に衣が焦げやすくなり外観が損なわれた。
As is apparent from Table 4, among batters containing flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites, the mass ratio of fats and flours (oils / flours) is 0.55 to 3 Especially in a sample using a batter in which the mass ratio of moisture to flour (moisture / flour) is 0.85 to 1.90 and the flour content relative to the batter is 14% by mass or more. The evaluation result was good. On the other hand, if the mass ratio of fat / fat to flour (oil / fat / flour) exceeds 3.80, the garment is too soft, and if it is less than 0.85, the garment is hard and difficult to bite. There wasn't. Further, if the mass ratio of moisture to flour (moisture / flour) exceeds 1.90, the clothing is hard and difficult to bite, and if it is less than 0.85, so-called “striking” occurs in the clothing, both of which are the texture of the clothing. Was not as good. Furthermore, if the content of flour with respect to the batter is less than 14% by mass, the batter and the middle seed are separated or the function of coating the middle seed is weakened, and the oil or seasoning liquid contained in the middle seed is applied to the clothing surface. The clothes ooze out and the appearance of the garment was damaged.
実施例３：本発明のバッターと従来技術のバッターとの比較
本発明のバッターと従来技術のバッターとの比較検討を行った。
（１）鶏唐揚げサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
一方、下記の表５に示す配合表に従って、実施例１の（１）に記載の方法により従来技術のバッターサンプルを製造した。試験区１９および２０のバッターサンプルは、それぞれ特開２００４－１５４０９９号公報の「試験例１」および「試験例２」のバッターサンプルに相当する。なお、試験区１９および２０のバッターサンプルは「ゆるい」液状であったため、調味済鶏もも肉に十分に付着しなかった。従って、試験区２３および２４として、それぞれ試験区１９および２０のバッターサンプルを基準にして水分量を減らし、穀粉量を増やしたバッターサンプルを製造した。また、試験区２１のバッターサンプルは、特開昭５９－６８４７号公報の第１表の「改良バッター」に相当する。また、試験区２５のバッターサンプルは、試験区２３のバッターサンプルと同様に、試験区２１のバッターサンプルの水分量を調整したものであり、試験区２６のバッターサンプルは、特開昭６４－６０３３４号公報の「実施例１」のバッターの水分量を調整したものに相当する。 Example 3: Comparison between the batter of the present invention and the batter of the prior art The batter of the present invention was compared with the batter of the prior art.
(1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used.
On the other hand, according to the recipe shown in Table 5 below, a batter sample of the prior art was produced by the method described in Example 1 (1). The batter samples in Test Groups 19 and 20 correspond to the batter samples in “Test Example 1” and “Test Example 2” of Japanese Patent Application Laid-Open No. 2004-154099, respectively. In addition, since the batter samples in the test sections 19 and 20 were “loose” liquid, the seasoned chicken was not sufficiently attached to the meat. Therefore, as the test sections 23 and 24, batter samples were produced in which the moisture content was reduced and the flour amount was increased based on the batter samples in the test sections 19 and 20, respectively. The batter sample in the test section 21 corresponds to “improved batter” in Table 1 of JP-A-59-6847. The batter sample in the test group 25 was prepared by adjusting the water content of the batter sample in the test group 21 in the same manner as the batter sample in the test group 23. This corresponds to the adjustment of the water content of the batter in “Example 1” of Japanese Patent Publication.
本発明のバッターと従来技術のバッターとの比較検討を行った。
（１）鶏唐揚げサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
一方、下記の表５に示す配合表に従って、実施例１の（１）に記載の方法により従来技術のバッターサンプルを製造した。試験区１９および２０のバッターサンプルは、それぞれ特開２００４－１５４０９９号公報の「試験例１」および「試験例２」のバッターサンプルに相当する。なお、試験区１９および２０のバッターサンプルは「ゆるい」液状であったため、調味済鶏もも肉に十分に付着しなかった。従って、試験区２３および２４として、それぞれ試験区１９および２０のバッターサンプルを基準にして水分量を減らし、穀粉量を増やしたバッターサンプルを製造した。また、試験区２１のバッターサンプルは、特開昭５９－６８４７号公報の第１表の「改良バッター」に相当する。また、試験区２５のバッターサンプルは、試験区２３のバッターサンプルと同様に、試験区２１のバッターサンプルの水分量を調整したものであり、試験区２６のバッターサンプルは、特開昭６４－６０３３４号公報の「実施例１」のバッターの水分量を調整したものに相当する。 Example 3: Comparison between the batter of the present invention and the batter of the prior art The batter of the present invention was compared with the batter of the prior art.
(1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used.
On the other hand, according to the recipe shown in Table 5 below, a batter sample of the prior art was produced by the method described in Example 1 (1). The batter samples in Test Groups 19 and 20 correspond to the batter samples in “Test Example 1” and “Test Example 2” of Japanese Patent Application Laid-Open No. 2004-154099, respectively. In addition, since the batter samples in the test sections 19 and 20 were “loose” liquid, the seasoned chicken was not sufficiently attached to the meat. Therefore, as the test sections 23 and 24, batter samples were produced in which the moisture content was reduced and the flour amount was increased based on the batter samples in the test sections 19 and 20, respectively. The batter sample in the test section 21 corresponds to “improved batter” in Table 1 of JP-A-59-6847. The batter sample in the test group 25 was prepared by adjusting the water content of the batter sample in the test group 21 in the same manner as the batter sample in the test group 23. This corresponds to the adjustment of the water content of the batter in “Example 1” of Japanese Patent Publication.
各バッターサンプルを用いて、実施例１の（２）に記載の方法により冷凍鶏唐揚げを製造し、各冷凍鶏唐揚げを、実施例１の（３）の方法により加熱調理して官能評価の鶏唐揚げサンプル得た。
Using each batter sample, produce frozen chicken fried by the method described in (2) of Example 1, and cook each frozen chicken fried by the method of (3) of Example 1 for sensory evaluation. A chicken fried sample was obtained.
（２）官能評価
各鶏唐揚げサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each chicken fried sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
各鶏唐揚げサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each chicken fried sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
（３）結果と考察
官能評価の結果を、各サンプルに使用したバッターにおける「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」とともに下記の表６に示す。 (3) Results and Discussion The results of sensory evaluation are shown in the table below together with “oil / fat / flour (mass ratio)”, “moisture / flour (mass ratio)” and “flour (mass%)” in the batter used for each sample. It is shown in FIG.
官能評価の結果を、各サンプルに使用したバッターにおける「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」とともに下記の表６に示す。 (3) Results and Discussion The results of sensory evaluation are shown in the table below together with “oil / fat / flour (mass ratio)”, “moisture / flour (mass ratio)” and “flour (mass%)” in the batter used for each sample. It is shown in FIG.
表６から明らかなように、本発明のバッターは、従来技術のバッターと比較して、マイクロ波（電子レンジ）で加熱調理した場合であっても、衣が良好な食感および外観を両立していることが確認された。
As is apparent from Table 6, the batter of the present invention has a good texture and appearance even when cooked with microwaves (microwave oven), as compared with the batter of the prior art. It was confirmed that
実施例４：バッターと打ち粉の組み合わせの検討
本発明のバッターと打ち粉との組み合わせについて検討を行った。
（１）鶏唐揚げサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
下記の表７に示すように打ち粉とバッターを組み合わせて、実施例１の（２）に記載の方法により冷凍鶏唐揚げを製造し、各冷凍鶏唐揚げを、実施例１の（３）の方法により加熱調理して官能評価の鶏唐揚げサンプル得た。なお、試験区１および１３のバッターサンプルは、表１の試験区１および１３のバッターサンプルに対応する。 Example 4: Examination of combination of batter and dusting powder The combination of the batter and dusting powder of the present invention was examined.
(1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used.
As shown in Table 7 below, flour and batter were combined to produce frozen chicken fried by the method described in Example 1 (2), and each frozen chicken fried was treated according to Example 1 (3). The chicken fried sample of sensory evaluation was obtained by cooking by the method. Note that the batter samples in the test groups 1 and 13 correspond to the batter samples in the test groups 1 and 13 in Table 1.
本発明のバッターと打ち粉との組み合わせについて検討を行った。
（１）鶏唐揚げサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
下記の表７に示すように打ち粉とバッターを組み合わせて、実施例１の（２）に記載の方法により冷凍鶏唐揚げを製造し、各冷凍鶏唐揚げを、実施例１の（３）の方法により加熱調理して官能評価の鶏唐揚げサンプル得た。なお、試験区１および１３のバッターサンプルは、表１の試験区１および１３のバッターサンプルに対応する。 Example 4: Examination of combination of batter and dusting powder The combination of the batter and dusting powder of the present invention was examined.
(1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used.
As shown in Table 7 below, flour and batter were combined to produce frozen chicken fried by the method described in Example 1 (2), and each frozen chicken fried was treated according to Example 1 (3). The chicken fried sample of sensory evaluation was obtained by cooking by the method. Note that the batter samples in the test groups 1 and 13 correspond to the batter samples in the test groups 1 and 13 in Table 1.
表７の結果から明らかなように、本発明のバッターサンプルと打ち粉Ｂ（一般打ち粉）とを組み合わせた試験区１３は、通常家庭で使用されるような、全卵と打ち粉Ｂ（一般打ち粉）とを組み合わせた試験区１４と比較して、マイクロ波（電子レンジ）で加熱調理した場合であっても、衣が良好な食感および外観を両立していることが確認された。さらに、本発明のバッターサンプルは、打ち粉Ａと組み合わせた試験区１でマイクロ波（電子レンジ）加熱調理後の良好な食感および外観を両立していただけではなく、打ち粉Ｂ（一般打ち粉）と組み合わせた試験区１３においてもマイクロ波（電子レンジ）加熱調理後の良好な食感および外観を両立していることが確認された。
As is apparent from the results in Table 7, the test plot 13 in which the batter sample of the present invention and dusting powder B (general dusting powder) were combined had whole eggs and dusting powder B (general Compared with the test section 14 combined with the dusting powder), it was confirmed that the garment has both good texture and appearance even when cooked by microwaves (microwave oven). Furthermore, the batter sample of the present invention is not only compatible with the good texture and appearance after microwave (microwave oven) cooking in the test section 1 combined with the flour A, but also the flour B (general dust) In the test section 13 combined with ()), it was confirmed that both good texture and appearance after microwave (microwave) cooking were achieved.
実施例５：本発明のバッターを鶏唐揚げ以外に使用した場合の衣の食感と外観の確認（１）
本発明のバッターを、チキンカツに使用した場合の衣の食感と外観について確認を行った。
（１）チキンカツサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
打ち粉の代わりにパン粉（フライスター株式会社製、フライスターパン粉セブン）を使用した以外は、実施例１の（２）に記載の方法により冷凍チキンカツを製造し、冷凍チキンカツを、実施例１の（３）の方法により加熱調理して官能評価のチキンカツサンプル得た。 Example 5: Confirmation of clothing texture and appearance when the batter of the present invention is used for anything other than deep-fried chicken (1)
When the batter of the present invention was used for chicken cutlet, the texture and appearance of the clothes were confirmed.
(1) Manufacture of chicken cutlet sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
A frozen chicken cutlet was produced by the method described in (2) of Example 1 except that bread crumbs (Flyster Co., Ltd., Fly Star Bread Flour Seven) were used instead of the flour. Cooked by the method (3) to obtain a chicken cutlet sample for sensory evaluation.
本発明のバッターを、チキンカツに使用した場合の衣の食感と外観について確認を行った。
（１）チキンカツサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
打ち粉の代わりにパン粉（フライスター株式会社製、フライスターパン粉セブン）を使用した以外は、実施例１の（２）に記載の方法により冷凍チキンカツを製造し、冷凍チキンカツを、実施例１の（３）の方法により加熱調理して官能評価のチキンカツサンプル得た。 Example 5: Confirmation of clothing texture and appearance when the batter of the present invention is used for anything other than deep-fried chicken (1)
When the batter of the present invention was used for chicken cutlet, the texture and appearance of the clothes were confirmed.
(1) Manufacture of chicken cutlet sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
A frozen chicken cutlet was produced by the method described in (2) of Example 1 except that bread crumbs (Flyster Co., Ltd., Fly Star Bread Flour Seven) were used instead of the flour. Cooked by the method (3) to obtain a chicken cutlet sample for sensory evaluation.
（２）官能評価
各チキンカツサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each chicken cutlet sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
各チキンカツサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each chicken cutlet sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
（３）結果と考察
官能評価の結果は以下の通りであった。
衣の歯応え ：１．８０
外観 ：○
衣と中種の一体感：○
また、「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」の各値は以下の通りであった。
油脂／穀粉（質量比）：１．３２
水分／穀粉（質量比）：１．２３
穀粉（質量％）：２２．０重量％ (3) Results and discussion The results of sensory evaluation were as follows.
Tooth responsiveness: 1.80
Appearance: ○
Sense of unity between clothing and medium species: ○
Moreover, each value of "oil / fat / flour (mass ratio)", "moisture / flour (mass ratio)", and "flour (mass%)" was as follows.
Oil / Flour (mass ratio): 1.32
Moisture / flour (mass ratio): 1.23
Flour (mass%): 22.0% by weight
官能評価の結果は以下の通りであった。
衣の歯応え ：１．８０
外観 ：○
衣と中種の一体感：○
また、「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」の各値は以下の通りであった。
油脂／穀粉（質量比）：１．３２
水分／穀粉（質量比）：１．２３
穀粉（質量％）：２２．０重量％ (3) Results and discussion The results of sensory evaluation were as follows.
Tooth responsiveness: 1.80
Appearance: ○
Sense of unity between clothing and medium species: ○
Moreover, each value of "oil / fat / flour (mass ratio)", "moisture / flour (mass ratio)", and "flour (mass%)" was as follows.
Oil / Flour (mass ratio): 1.32
Moisture / flour (mass ratio): 1.23
Flour (mass%): 22.0% by weight
上記の結果から、本発明のバッターは、パン粉を衣とする揚げ物においても、マイクロ波（電子レンジ）で加熱調理した場合に良好な食感および外観を両立し得ることが確認された。
From the above results, it was confirmed that the batter of the present invention can achieve both good texture and appearance even when fried with bread crumbs when cooked with microwaves (microwave oven).
実施例６：本発明のバッターを鶏唐揚げ以外に使用した場合の衣の食感と外観の確認（２）
本発明のバッターを、サーモンフライに使用した場合の衣の食感と外観について確認を行った。
（１）サーモンフライサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
鶏もも肉の代わりに鮭切り身を中種として使用し、マッサージによる調味を行わない以外は、実施例１の（２）に記載の方法により冷凍サーモンフライを製造し、冷凍サーモンフライを、実施例１の（３）の方法により加熱調理して官能評価のサーモンフライサンプル得た。 Example 6: Confirmation of the texture and appearance of clothing when the batter of the present invention is used for purposes other than deep-fried chicken (2)
When the batter of the present invention was used for salmon fry, the texture and appearance of the clothes were confirmed.
(1) Manufacture of salmon fly sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
A frozen salmon fry was produced by the method described in Example 1 (2) except that salmon fillet was used as a medium seed instead of chicken thigh and no seasoning by massage was performed. The salmon fried sample of sensory evaluation was obtained by cooking by the method of (3).
本発明のバッターを、サーモンフライに使用した場合の衣の食感と外観について確認を行った。
（１）サーモンフライサンプルの製造
本発明のバッターサンプルとして、表１の試験区１３のバッターサンプルを使用した。
鶏もも肉の代わりに鮭切り身を中種として使用し、マッサージによる調味を行わない以外は、実施例１の（２）に記載の方法により冷凍サーモンフライを製造し、冷凍サーモンフライを、実施例１の（３）の方法により加熱調理して官能評価のサーモンフライサンプル得た。 Example 6: Confirmation of the texture and appearance of clothing when the batter of the present invention is used for purposes other than deep-fried chicken (2)
When the batter of the present invention was used for salmon fry, the texture and appearance of the clothes were confirmed.
(1) Manufacture of salmon fly sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
A frozen salmon fry was produced by the method described in Example 1 (2) except that salmon fillet was used as a medium seed instead of chicken thigh and no seasoning by massage was performed. The salmon fried sample of sensory evaluation was obtained by cooking by the method of (3).
（２）官能評価
各サーモンフライサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each salmon fly sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
各サーモンフライサンプルについて、専門パネル３名による官能評価を行った。評価項目および評価基準は実施例１と同様とした。 (2) Sensory evaluation Each salmon fly sample was subjected to sensory evaluation by three specialist panels. Evaluation items and evaluation criteria were the same as those in Example 1.
（３）結果と考察
官能評価の結果は以下の通りであった。
衣の歯応え ：１．３０
外観 ：○
衣と中種の一体感：○
また、「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」の各値は以下の通りであった。
油脂／穀粉（質量比）：１．３２
水分／穀粉（質量比）：１．２３
穀粉（質量％）：２２．０重量％ (3) Results and discussion The results of sensory evaluation were as follows.
The teeth of the clothes: 1.30
Appearance: ○
Sense of unity between clothing and medium species: ○
Moreover, each value of "oil / fat / flour (mass ratio)", "moisture / flour (mass ratio)", and "flour (mass%)" was as follows.
Oil / Flour (mass ratio): 1.32
Moisture / flour (mass ratio): 1.23
Flour (mass%): 22.0% by weight
官能評価の結果は以下の通りであった。
衣の歯応え ：１．３０
外観 ：○
衣と中種の一体感：○
また、「油脂／穀粉（質量比）」、「水分／穀粉（質量比）」および「穀粉（質量％）」の各値は以下の通りであった。
油脂／穀粉（質量比）：１．３２
水分／穀粉（質量比）：１．２３
穀粉（質量％）：２２．０重量％ (3) Results and discussion The results of sensory evaluation were as follows.
The teeth of the clothes: 1.30
Appearance: ○
Sense of unity between clothing and medium species: ○
Moreover, each value of "oil / fat / flour (mass ratio)", "moisture / flour (mass ratio)", and "flour (mass%)" was as follows.
Oil / Flour (mass ratio): 1.32
Moisture / flour (mass ratio): 1.23
Flour (mass%): 22.0% by weight
上記の結果から、本発明のバッターは、鶏もも肉以外の食材を中種とする揚げ物においても、マイクロ波（電子レンジ）で加熱調理した場合に良好な食感および外観を両立し得ることが確認された。
From the above results, it is confirmed that the batter of the present invention can achieve both a good texture and appearance when cooked in a microwave (microwave oven), even in deep-fried foods other than chicken thighs. It was done.
Claims (16)
- 穀粉、３糖～９糖のオリゴ糖および糖化率１０未満のデキストリンから選択される少なくとも一つの糖質、固形油脂、増粘剤および卵白を含んでなる油ちょう食品用バッターであって、該バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．５５～３．８０であり、かつ、穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．９０である、油ちょう食品用バッター。 An oily food batter comprising at least one saccharide selected from cereal flour, trisaccharide to 9 sugar oligosaccharides, and dextrin having a saccharification rate of less than 10, the batter for oily food comprising the batter The mass ratio of solid fat to solid flour (solid fat / flour) is 0.55 to 3.80, and the mass ratio of water to flour (water / flour) is 0.85 to 1.90, Oil batter food batter.
- 前記糖質が、３糖または４糖のオリゴ糖、および糖化率７～９のデキストリンから選択される少なくとも一つのものである、請求項１に記載の油ちょう食品用バッター。 The batter for oily food according to claim 1, wherein the carbohydrate is at least one selected from trisaccharide or tetrasaccharide oligosaccharide and dextrin having a saccharification rate of 7 to 9.
- 前記バッターにおける穀粉の含有割合が１４質量％以上である、請求項１または２に記載の油ちょう食品用バッター。 The batter for oily food according to claim 1 or 2, wherein a content ratio of flour in the batter is 14% by mass or more.
- 前記バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．６０～３．４０である、請求項１～３のいずれか一項に記載の油ちょう食品用バッター。 The batter for oily food according to any one of claims 1 to 3, wherein a mass ratio of the solid fat to the flour in the batter (solid fat / flour) is 0.60 to 3.40.
- 前記バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が１．２０～２．７０である、請求項１～４のいずれか一項に記載の油ちょう食品用バッター。 The batter for oily food according to any one of claims 1 to 4, wherein a mass ratio of the solid fat to the flour in the batter (solid fat / flour) is 1.20 to 2.70.
- 前記バッター中の穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．７０である、請求項１～５のいずれか一項に記載の油ちょう食品用バッター。 The batter for oily food according to any one of claims 1 to 5, wherein a mass ratio of water to flour in the batter (water / flour) is 0.85 to 1.70.
- 前記バッター中の穀粉に対する水分の質量比（水分／穀粉）が１．００～１．５０である、請求項１～６のいずれか一項に記載の油ちょう食品用バッター。 The batter for oily food according to any one of claims 1 to 6, wherein a mass ratio of water to flour in the batter (water / flour) is 1.00 to 1.50.
- 前記穀粉が、小麦粉、コーン粉、米粉、馬鈴薯粉、タピオカ粉、大豆粉、オーツ粉および大麦粉からなる群から選択される少なくとも１つの穀粉である、請求項１～７のいずれか一項に記載の油ちょう食品用バッター。 The flour according to any one of claims 1 to 7, wherein the flour is at least one flour selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soybean flour, oat flour and barley flour. Oil batter food batter as described.
- 前記増粘剤が、メチルセルロース、カルボキシメチルセルロース、カードランおよびウェランガムからなる群から選択される少なくとも１つの物質である、請求項１～８のいずれか一項に記載の油ちょう食品用バッター。 The batter for oily food according to any one of claims 1 to 8, wherein the thickener is at least one substance selected from the group consisting of methylcellulose, carboxymethylcellulose, curdlan and welan gum.
- 油ちょう食品用バッターを製造する方法であって、穀粉、３糖～９糖の糖質、固形油脂、増粘剤および卵白を混合する工程を含んでなり、該バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．５５～３．８０に、かつ、穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．９０に調整される、方法。 A method for producing a batter for oily food, comprising a step of mixing flour, sugars of 3 to 9 sugars, solid fat and oil, thickener and egg white, A method in which the mass ratio (solid fat / flour) is adjusted to 0.55 to 3.80, and the mass ratio of water to flour (water / flour) is adjusted to 0.85 to 1.90.
- 前記バッターにおける穀粉の含有割合が１４質量％以上に調整される、請求項１０に記載の方法。 The method according to claim 10, wherein the content ratio of flour in the batter is adjusted to 14% by mass or more.
- 油ちょう食品を製造する方法であって、
（ａ）目的とする油ちょう食品の中種を、請求項１～９のいずれか一項に記載の油ちょう食品用バッターで処理して油ちょう用加工食品を得る工程、および
（ｂ）該油ちょう用加工食品を油ちょうする工程
を含んでなる、方法。 A method for producing oily food,
(A) a step for obtaining a processed oil-boiled food by treating a middle seed of the desired oil-boiled food with the batter for oil-boiled food according to any one of claims 1 to 9, and (b) A method comprising the step of oiling a processed food for oil. - 工程（ａ）よりも後、かつ、工程（ｂ）よりも前に、前記油ちょう用加工食品に打ち粉を付ける工程をさらに含んでなる、請求項１２に記載の方法。 The method according to claim 12, further comprising a step of dusting the processed food for an oil cake after the step (a) and before the step (b).
- 油ちょう工程よりも後に行われる冷凍工程をさらに含んでなる、請求項１２または１３に記載の方法。 The method according to claim 12 or 13, further comprising a refrigeration step performed after the oil brewing step.
- 中種と、該中種の外側に位置する請求項１～９のいずれか一項に記載の油ちょう食品用バッターに由来する加熱後バッター層とを含んでなる、油ちょう食品。 An oily food comprising an intermediate seed and a batter layer after heating derived from the batter for oily food according to any one of claims 1 to 9 located outside the intermediate seed.
- 冷凍されている、請求項１５に記載の油ちょう食品。 The oil-boiled food according to claim 15, which is frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018516866A JP7317501B2 (en) | 2017-03-30 | 2018-03-29 | Deep-fried food coating |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-068808 | 2017-03-30 | ||
| JP2017068808 | 2017-03-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2018181749A1 true WO2018181749A1 (en) | 2018-10-04 |
Family
ID=63678009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2018/013327 WO2018181749A1 (en) | 2017-03-30 | 2018-03-29 | Batter for fried food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP7317501B2 (en) |
| WO (1) | WO2018181749A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019205391A (en) * | 2018-05-29 | 2019-12-05 | 三栄源エフ・エフ・アイ株式会社 | Batter material for cooking |
| WO2023282073A1 (en) * | 2021-07-08 | 2023-01-12 | 株式会社Ｊ－オイルミルズ | Coating material for fried food |
| WO2023282074A1 (en) * | 2021-07-08 | 2023-01-12 | 株式会社Ｊ－オイルミルズ | Dusting powder for fried foods |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0984541A (en) * | 1995-07-14 | 1997-03-31 | Kanegafuchi Chem Ind Co Ltd | Batter mix and its production |
| JPH104902A (en) * | 1996-06-18 | 1998-01-13 | Nippon Flour Mills Co Ltd | Mixture for bread crumb like material, bread crumb-like material and production of the same material |
| JP2001120207A (en) * | 1999-11-01 | 2001-05-08 | Asahi Denka Kogyo Kk | Premix for batter liquid |
| JP2002051718A (en) * | 2000-08-10 | 2002-02-19 | Nitto Seifun Kk | Coat composition for fried food |
| JP2002171924A (en) * | 2000-12-06 | 2002-06-18 | Showa Sangyo Co Ltd | Method for producing granulated composition for batter |
| JP2003219826A (en) * | 2002-01-29 | 2003-08-05 | Ajinomoto Co Inc | Batter for oil-fried food and method for producing the oil-fried food |
| JP2003334010A (en) * | 2002-05-16 | 2003-11-25 | Nippon Suisan Kaisha Ltd | Low oil absorption batter for oil fried food |
| JP2012527238A (en) * | 2009-05-18 | 2012-11-08 | ダウ グローバル テクノロジーズ エルエルシー | Method for reducing oil absorption in oil-cooked food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5377255B2 (en) * | 2009-12-01 | 2013-12-25 | ヤヨイ食品株式会社 | Fried food |
-
2018
- 2018-03-29 WO PCT/JP2018/013327 patent/WO2018181749A1/en active Application Filing
- 2018-03-29 JP JP2018516866A patent/JP7317501B2/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0984541A (en) * | 1995-07-14 | 1997-03-31 | Kanegafuchi Chem Ind Co Ltd | Batter mix and its production |
| JPH104902A (en) * | 1996-06-18 | 1998-01-13 | Nippon Flour Mills Co Ltd | Mixture for bread crumb like material, bread crumb-like material and production of the same material |
| JP2001120207A (en) * | 1999-11-01 | 2001-05-08 | Asahi Denka Kogyo Kk | Premix for batter liquid |
| JP2002051718A (en) * | 2000-08-10 | 2002-02-19 | Nitto Seifun Kk | Coat composition for fried food |
| JP2002171924A (en) * | 2000-12-06 | 2002-06-18 | Showa Sangyo Co Ltd | Method for producing granulated composition for batter |
| JP2003219826A (en) * | 2002-01-29 | 2003-08-05 | Ajinomoto Co Inc | Batter for oil-fried food and method for producing the oil-fried food |
| JP2003334010A (en) * | 2002-05-16 | 2003-11-25 | Nippon Suisan Kaisha Ltd | Low oil absorption batter for oil fried food |
| JP2012527238A (en) * | 2009-05-18 | 2012-11-08 | ダウ グローバル テクノロジーズ エルエルシー | Method for reducing oil absorption in oil-cooked food |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019205391A (en) * | 2018-05-29 | 2019-12-05 | 三栄源エフ・エフ・アイ株式会社 | Batter material for cooking |
| JP7140554B2 (en) | 2018-05-29 | 2022-09-21 | 三栄源エフ・エフ・アイ株式会社 | Coating material for heat cooking |
| WO2023282073A1 (en) * | 2021-07-08 | 2023-01-12 | 株式会社Ｊ－オイルミルズ | Coating material for fried food |
| WO2023282074A1 (en) * | 2021-07-08 | 2023-01-12 | 株式会社Ｊ－オイルミルズ | Dusting powder for fried foods |
| JP7240566B1 (en) * | 2021-07-08 | 2023-03-15 | 株式会社Ｊ－オイルミルズ | flour for fry food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7317501B2 (en) | 2023-07-31 |
| JPWO2018181749A1 (en) | 2020-02-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1171718A (en) | Wrap food coating mix | |
| WO2017188089A1 (en) | Powdery breader, and breader mix, batter material, and fried (-like) food product using powdery breader, and production methods therefor | |
| JPH0767565A (en) | Coating material for fried food and production of fried food using the same | |
| JP2020174610A (en) | Frozen jiaozi and method for producing the same | |
| JP7317501B2 (en) | Deep-fried food coating | |
| JP6867776B2 (en) | Flour mix | |
| CN110913705A (en) | Oil-and-fat-processed starch, and batter material and food for fried foods using the same, and method for producing the same | |
| JPWO2020130018A1 (en) | Flour mix for fried food | |
| JP2016165250A (en) | Manufacturing method of food for non-fry cooking, mix for non-fry cooking and food for non-fry cooking | |
| WO2021141101A1 (en) | Agent for forming crispy wings on gyoza dumplings | |
| US9743677B2 (en) | Wheat flour for frying batter | |
| WO2022085627A1 (en) | Method for suppressing coloring of oil/fat composition | |
| JP7343965B2 (en) | Preparation composition for cooking foods and method for producing heat-cooked food | |
| WO2022153435A1 (en) | Dusting powder mix for fried food | |
| JP5726451B2 (en) | Manufacturing method of Tatsuta fried | |
| JPH08103235A (en) | Bread crumb corresponding to microwave oven and its production | |
| JP4805875B2 (en) | Method for producing non-fried food | |
| JP7402384B1 (en) | fried food | |
| JP7423940B2 (en) | Noodle wrap food and its manufacturing method | |
| JP7333268B2 (en) | Deep-fried food coating | |
| JP7215618B1 (en) | Composition for forming grilled gyoza wings | |
| JP2004073078A (en) | Breader for frying use | |
| JP7418421B2 (en) | Food coating composition, processed food and manufacturing method thereof | |
| JP5828620B2 (en) | Processed rice | |
| WO2022153434A1 (en) | Refrigerated or frozen foodstuff for batter-fried food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ENP | Entry into the national phase |
Ref document number: 2018516866 Country of ref document: JP Kind code of ref document: A |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 18776705 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 18776705 Country of ref document: EP Kind code of ref document: A1 |